So what do you do with your bounty of chestnuts once you have them roasted and peeled? Well, I made ravioli, of course. I know, I've been a little obsessed with ravioli lately, but it is really nearly the perfect food. It's delicious and versatile, and it's sure to impress. This fall-inspired filling makes perfect use of earthy flavors. The chestnuts add a nice creaminess while the roasted butternut squash lends a bit of sweetness to the dish.6 chestnuts (chopped)
1 small head of garlic (roasted)
1 1/2 cups butternut squash (roasted)
1/2 cup mozzarella cheese
1/4 cup bread crumbs
1 egg
orange zest
salt & pepper
Everything goes into the food processor until well incorporated. Follow THESE instructions to make the pasta dough and to assemble these little beauties. The sauce was made from 1 diced shallot, olive oil, 1 1/2 cups white wine, a knob of butter, sage, orange zest, and sliced chestnuts. I garnished the dish with fried sage leaves and a little bit of parmesan.
