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Mushroom And Chestnut Raviolis Recipe

Ingredients

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..

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The Cook

gourmetana London, UK

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