Apple chestnut ravioli in brown butter sauce

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Apples and chestnuts make a seasonal, delicious ravioli filling.

Apple chestnut ravioli in brown butter sauce

Serving size 4

Around this time of year, apples flood grocery stores pleasing the eye, the nose and the taste buds. While there is nothing wrong with eating an apple raw or baking a few into a pie, they are also good in more savory dishes -- like these ravioli. Paired with chestnuts and a brown butter sauce, you might just forget about apple pie... at least until dessert.


  • 3 sticks butter
  • 2 apples, peeled and diced
  • 1 tablespoon garlic powder
  • 10 chestnuts, peeled and smashed
  • 20 wonton wraps
  • 1 egg
  • Salt


  1. Set 2 sticks of butter aside so they can come to room temperature.
  2. In a skillet, melt the other stick of butter, then add the apples and garlic. Sauté the apples until they are soft, about 10 minutes.
  3. When the apples are soft, add the chestnuts and cook for two minutes. Set the filling aside to cool.
  4. Lay out all 20 wonton wraps, then mix the egg with one tablespoon of water, to make an egg wash. Brush adjoining sides of the wrap with egg wash.
  5. Put a teaspoon of filling in the middle of the wrap and then fold it to make a triangle. Repeat for all the wraps.
  6. Boil the ravioli for four minutes in well salted water.
  7. As the ravioli are boiling, melt the first two sticks of butter. Once melted, keep cooking the butter until it starts to take on a brown color (hence the term brown butter) and the sauce starts to smell nutty.
  8. Toss the ravioli in the brown butter sauce and serve.