Chestnut and Pear Ravioli with Saged Brown-Butter
Highlighted under: Seasonal Harvest Cooking
A delightful combination of earthy chestnuts and sweet pears wrapped in delicate pasta, topped with a rich, nutty brown butter sauce infused with fresh sage.
Indulge in the rich flavors of fall with this Chestnut and Pear Ravioli. The sweet and savory combination is elevated by the earthy notes of sage in the brown butter sauce, making it a perfect dish for special occasions or a cozy dinner at home.
Why You'll Love This Recipe
- Unique flavor pairing of sweet pears and earthy chestnuts
- Decadent brown butter sauce with aromatic sage
- Impressive dish that's perfect for entertaining
The Magic of Chestnuts and Pears
Chestnuts and pears may seem like an unconventional pairing, but together they create a delightful symphony of flavors. The earthy, nutty taste of chestnuts complements the sweet, juicy notes of ripe pears, making each bite a unique experience. This dish not only tantalizes the taste buds but also celebrates seasonal ingredients, allowing you to indulge in the rich flavors of autumn.
When cooked, chestnuts have a creamy texture that melds beautifully with the softness of pears. This ravioli filling is a perfect showcase of how contrasting flavors can enhance a dish, making it both comforting and sophisticated. The addition of sage in the brown butter sauce further elevates the dish, offering an aromatic depth that ties all the elements together.
Crafting Homemade Ravioli
Making ravioli from scratch is a rewarding endeavor that can impress your family and friends. The process might seem daunting at first, but with a little practice, you’ll find it to be a fun and creative way to spend time in the kitchen. Homemade pasta has a texture and flavor that store-bought varieties simply can't match, and it allows you to customize the filling to your liking.
The key to perfect ravioli is in the dough. It should be smooth and elastic, allowing you to roll it out thinly. Kneading the dough well and letting it rest are crucial steps that contribute to its final texture. Once you master the basic techniques, you can experiment with different fillings and shapes, making ravioli a versatile dish for any occasion.
Perfecting the Brown Butter Sauce
Brown butter is a culinary treasure that transforms any dish into something extraordinary. Its nutty aroma and rich flavor profile enhance the ravioli, elevating this dish from simple to gourmet. The key to achieving the perfect brown butter is to watch it closely as it melts. It goes from deliciously melted to burnt very quickly, so stay attentive to the heat.
Adding fresh sage to the brown butter not only adds flavor but also provides a vibrant contrast to the rich, nutty notes. The crispy sage leaves lend an additional texture, making each bite of ravioli a delightful experience. This sauce is so versatile that you can use it with other pastas or even drizzle it over roasted vegetables for an added touch of elegance.
Ingredients
For the Ravioli
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup cooked chestnuts, chopped
- 1 ripe pear, peeled and diced
- Salt to taste
For the Brown Butter Sauce
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Mix the ingredients well to ensure a flavorful filling and a perfect pasta dough.
Instructions
Make the Pasta Dough
In a mixing bowl, combine the flour and a pinch of salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms.
Prepare the Filling
In a bowl, mix the chopped chestnuts and diced pear. Season with salt to taste. Set aside.
Roll Out the Dough
After resting, roll out the dough into thin sheets using a pasta machine or a rolling pin. Cut into squares or circles for ravioli.
Fill the Ravioli
Place a small spoonful of the chestnut and pear filling in the center of each pasta piece. Moisten the edges with water, fold over, and seal tightly.
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Make the Brown Butter Sauce
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and begins to smell nutty. Season with salt and pepper.
Serve
Toss the cooked ravioli in the brown butter sauce and serve immediately, topped with grated Parmesan cheese.
Enjoy your homemade ravioli with a beautiful sage-infused brown butter sauce!
Tips for Success
To ensure your ravioli don't stick together during cooking, make sure to use a generous amount of flour when rolling out the dough and when placing the filled ravioli on a tray. You can also let them sit for a few minutes before boiling to allow the dough to dry slightly, which can help maintain their shape.
If you find that the filling is too wet, consider adding a bit of breadcrumbs or grated cheese to absorb the excess moisture. This will help the ravioli hold together better during cooking and prevent any bursting in the pot.
Serving Suggestions
This chestnut and pear ravioli pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. The peppery arugula complements the sweetness of the ravioli while adding a refreshing contrast. Consider serving a light white wine, such as a Pinot Grigio, to enhance the flavors of the dish.
For added flair, you can garnish the ravioli with toasted pine nuts or walnut pieces for a delightful crunch. Drizzle a little extra brown butter on top before serving for an indulgent touch that will impress your guests.
Questions About Recipes
→ Can I use store-bought pasta for this recipe?
Yes, you can use store-bought pasta sheets if you're short on time.
→ What can I substitute for chestnuts?
You can substitute with walnuts or pecans for a different flavor.
→ How do I store leftover ravioli?
Store cooked ravioli in an airtight container in the refrigerator for up to 3 days.
→ Can I make this dish vegan?
Yes, use vegan pasta and substitute the filling with a mix of mushrooms and tofu.
Chestnut and Pear Ravioli with Saged Brown-Butter
A delightful combination of earthy chestnuts and sweet pears wrapped in delicate pasta, topped with a rich, nutty brown butter sauce infused with fresh sage.
Created by: Anna
Recipe Type: Seasonal Harvest Cooking
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Ravioli
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup cooked chestnuts, chopped
- 1 ripe pear, peeled and diced
- Salt to taste
For the Brown Butter Sauce
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
How-To Steps
In a mixing bowl, combine the flour and a pinch of salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
In a bowl, mix the chopped chestnuts and diced pear. Season with salt to taste. Set aside.
After resting, roll out the dough into thin sheets using a pasta machine or a rolling pin. Cut into squares or circles for ravioli.
Place a small spoonful of the chestnut and pear filling in the center of each pasta piece. Moisten the edges with water, fold over, and seal tightly.
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and begins to smell nutty. Season with salt and pepper.
Toss the cooked ravioli in the brown butter sauce and serve immediately, topped with grated Parmesan cheese.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 140mg
- Sodium: 300mg
- Total Carbohydrates: 40g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 12g