Chestnut and Pear Ravioli with Saged Brown-Butter

Name: Chestnut and Pear Ravioli with Saged Brown-Butter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 cup cooked chestnuts, pureed; 1 ripe pear, peeled and diced; Salt to taste; 1/2 cup unsalted butter; 10 fresh sage leaves; Salt and pepper to taste; Grated Parmesan cheese for serving

Highlighted under: Global Flavors

Indulge in the exquisite flavors of Chestnut and Pear Ravioli, elegantly drizzled with a nutty brown butter and fresh sage sauce. Perfect for special occasions or a comforting meal.

Created by

Emily

Last updated on 2025-12-11T15:46:06.706Z

This dish combines the sweet and nutty flavors of chestnuts and ripe pears, encased in delicate homemade ravioli and complemented by a rich brown butter sauce. It's a perfect dish for those who want to impress at dinner parties or simply enjoy a taste of gourmet Italian cuisine at home.

        Why You Will Love This Recipe
        A delightful fusion of sweet and savory flavors
Homemade pasta that elevates the dish
Rich, aromatic brown butter sauce with fresh sage

      

A Unique Flavor Profile

Chestnut and Pear Ravioli offers a unique blend of flavors that tantalizes the taste buds. The sweetness of the ripe pear beautifully complements the earthy richness of chestnuts, creating a filling that's both savory and slightly sweet. This delightful fusion makes it a standout dish for any dinner table, celebrating the comforting essence of seasonal ingredients.

In this recipe, the ravioli act as the perfect vessel for this flavor combination. Each bite reveals a creamy filling that is both satisfying and refreshing, making it a wonderful choice for those who appreciate innovative pasta dishes. This recipe not only highlights the ingredients but also showcases the art of homemade pasta.

The Art of Homemade Pasta

Making your own pasta dough is an integral part of this recipe, and it is easier than you might think. Using just flour and eggs, you can create a dough that is fresh and flavorful, setting your dish apart from store-bought options. Kneading the dough until it's smooth and elastic is crucial, as it ensures the perfect texture for your ravioli.

Once the dough has rested, rolling it out into thin sheets allows for the ideal ravioli texture, ensuring they cook evenly and hold the filling beautifully. This hands-on approach not only elevates your dish but also provides a rewarding cooking experience that connects you to traditional Italian culinary practices.

Perfect Pairings

To complement the rich flavors of the chestnut and pear ravioli, consider pairing it with a light salad or roasted vegetables. A simple arugula salad dressed with lemon vinaigrette can cut through the richness of the brown butter sauce, creating a balanced meal that delights the palate.

For wine enthusiasts, a crisp white wine like Pinot Grigio or a light-bodied red such as Pinot Noir can enhance the dining experience. The acidity in the wine will harmonize with the flavors of the dish and elevate your meal, making it suitable for special occasions or an intimate dinner at home.

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1 cup cooked chestnuts, pureed
1 ripe pear, peeled and diced
Salt to taste

For the Sauce

1/2 cup unsalted butter
10 fresh sage leaves
Salt and pepper to taste
Grated Parmesan cheese for serving

Gather all ingredients and prepare to create a delightful meal.

Instructions

Make the Pasta Dough

On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and mix with a fork. Gradually incorporate the flour until a dough forms.

Knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a bowl, combine the chestnut puree and diced pear. Season with salt and mix well.

Roll Out the Dough

Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Form the Ravioli

Place small mounds of the filling onto one sheet of pasta, leaving space between each mound. Cover with another sheet of pasta and press down around the filling to seal. Cut into squares or desired shapes.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Prepare the Sauce

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy. Season with salt and pepper.

Serve

Plate the ravioli and drizzle with the sage brown butter. Top with grated Parmesan cheese and serve immediately.

Enjoy your homemade Chestnut and Pear Ravioli with Saged Brown-Butter!

Tips for Success

When making ravioli, ensure that your filling isn't too wet, as this can cause the pasta to become soggy. If needed, adjust the consistency of the chestnut and pear filling by adding a little more chestnut puree or breadcrumbs to absorb excess moisture.

If you're new to pasta making, don’t rush the process. Take your time to knead the dough properly and allow it to rest. This step is crucial for achieving the right texture, making it easier to roll out and shape your ravioli.

Storing and Reheating

If you have leftover ravioli, they can be stored in an airtight container in the fridge for up to three days. To reheat, gently simmer them in salted water for a few minutes until warmed through. Avoid boiling them vigorously, as this can cause the pasta to break apart.

Alternatively, you can freeze uncooked ravioli. Place them in a single layer on a baking sheet to freeze before transferring them to a freezer bag. They can be cooked directly from frozen; just add an extra minute or two to the cooking time.

Questions About Recipes

→ Can I use store-bought pasta for this recipe?

Yes, you can use store-bought pasta sheets if you prefer to save time.

→ What type of chestnuts should I use?

Fresh chestnuts are great, but you can also use canned or vacuum-packed chestnut puree.

→ How can I store leftover ravioli?

Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the ravioli?

Yes, you can freeze uncooked ravioli. Lay them out on a baking sheet to freeze individually before transferring to a freezer bag.