How to make it

  • Start by making the pasta.
  • Place thawed chestnuts in a small pot with the thyme and chicken stock. Poach on a very low simmer for ten minutes or until tender.
  • Chop the mushrooms and melt the butter in the sauté pan. Saute the mushrooms with 1 teaspoon of sea salt, chopped sage and freshly cracked pepper.
  • Strain the chestnuts and combine the mushrooms and chestnuts together. In a food processor reduce the mushrooms and chestnuts to a puree. Adding back two tablespoons of stock to create a smooth paste if needed, fold in mascarpone. Chill until very firm. Season to taste with more sea salt and freshly cracked pepper if necessary.
  • Place the pasta sheets on a board with the filling piled high (about 1 and a half tbsp in the centre of the pasta sheet.
  • Egg wash the outside of the base and gently place a second pasta sheet on top pressing the edges down firmly.
  • Chill for 2 hours before cooking.
  • Poach gently till the ravioli floats to the surface, turn over with slotted spoon to make sure both sides of the won ton wrappers are cooked.
  • (all in all about 3 to 5 minutes)
  • Serve with a butter sauce, halved cherry tomatoes and fresh moazzarella cheese..

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes