Chestnut and Sausage Ravioli
- Difficulty: Average
- Prep time: 50 min
- Cook time: 1 h 10 min
- Serving: 4
- Cost: Average
- Note + the resting time for fresh pasta (about 30 minutes)
PRESENTATION
Chestnuts and young wine: flavors of autumn and flavors of old times. The smell of embers and cellars, ancient stories of nearby and distant farms intertwine in evenings spent by the warmth of the fireplace. To bring some of these sensations into everyday life, we offer you chestnut and sausage ravioli: a thin homemade egg pasta encloses a tasty filling of crumbled chestnuts and succulent sausage. These soft pasta parcels are immersed in a reduction of young wine, a wine obtained through carbonic maceration of unpressed grapes. A true comfort food with its taste and aroma, it would even be perfect for the Christmas Eve dinner if you are among those who do not follow traditions. Discover all the flavors of autumn in this homemade first course of chestnut and sausage ravioli.
INGREDIENTS
- for the fresh pasta
- Type 00 flour 2 ½ cups (300 g)
- Eggs 3
- for the filling
- Sausage 8.8 oz (250 g)
- Chestnuts 3 ½ cups (500 g)
- Sage to taste
- Grana Padano PDO cheese 1.75 oz (50 g)
- Eggs 1
- for the accompanying sauce
- Red wine 3 ½ glasses (500 g) - new wine
- Shallot 1
- Extra virgin olive oil 1 tbsp (10 g)
- Butter 3 ½ tbsp (50 g)
How to prepare Chestnut and Sausage Ravioli
To make the chestnut and sausage ravioli, start by boiling the chestnuts: place the whole chestnuts in a pot of boiling water 1 and boil them for 30 minutes. Meanwhile, prepare the pasta: sift the flour into a bowl 2, add the eggs 3.
Knead with your hands 4 until you obtain a compact dough 5, wrap it with plastic wrap and let it rest for 30 minutes in a cool, dry place. Meanwhile, attend to the sausage: cut the casing lengthwise 6
and remove it, chop the sausage 7 and sage leaves 8. Meanwhile, the chestnuts will have cooked 9.
Drain them 10 and cool them in a bowl of cold water 11. Once cooled, peel them 12 and set aside.
In a pan, add the sausage 13, brown it in its fat for 5 minutes, then season with the chopped sage 14. In a bowl, crumble the chestnuts coarsely with your hands, add the browned sausage 15
season with grated Grana Padano 16, start mixing then add the egg 17 and knead the filling to combine 18.
Take the dough, divide it into pieces with a dough cutter, flour each piece 19, pass the first piece (you can keep the others wrapped in plastic wrap until you roll them out) and insert it into the pasta machine 20, you will need to work it from the thickest setting to the second last, passing the pasta through this setting multiple times until you obtain sheets about 1/16 inch thick (2-3 mm). Divide the sheet in half and cut into squares about 2x2 inches 21.
In the center of each square, place a small ball of filling 22. Fold the pasta, aligning two opposite corners to create triangles 23 and seal the edges well with a light pressure of your fingers. As you make the ravioli, place them on a tray lined with a floured cloth 24.
Place a pot with plenty of water on the heat, which will later be used to cook the ravioli; salt the water and bring to a boil. Meanwhile, clean and thinly slice the shallot 25. Heat the olive oil in a pan, add the shallot 26 and sauté for a few minutes, then cover it with the young wine 27 and cook over medium heat for 30 minutes to reduce the sauce.
When the sauce has thickened, turn off the heat 28 and strain it through a sieve (29-30).
Boil the ravioli for 5 minutes in the pot with water that has reached boiling 31, meanwhile melt the butter in a pan 32 and add the young wine sauce 33, heat over moderate heat.
Once the ravioli are ready, drain them with a slotted spoon directly into the pan with the young wine sauce 34, add a ladle of cooking water 35 and toss for a few moments, just to flavor the ravioli. Serve the chestnut and sausage ravioli immediately, garnishing the dish with fresh sage leaves 36.