Chestnut Ravioli with Sage Browned Butter - chestnuts

Method

• Coarsely chop chestnuts.
• Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes.
• Add onion and garlic and cook, stirring, until onion is softened.
• Add chestnuts and water and simmer, stirring, until liquid is reduced by half.
• Discard garlic.
• Transfer mixture to a bowl and mash to a coarse paste with a fork.
• Peel half of apple and cut enough of peeled half into 1/4-inch dice to measure 3 tablespoons.
• Reserve remaining (unpeeled) apple.
• Stir diced peeled apple into chestnut mixture with parmesan, parsley, and salt and pepper to taste.
• Put 1 won ton wrapper on a work surface, keeping remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center.
• Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force out air.
• Trim excess dough with cutter and seal edges well, pressing them together with your fingertips.
• Transfer ravioli to a dry kitchen towel, then make more in same manner.
• Cut enough of unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice.
• Heat remaining 4 tablespoons butter in a large heavy skillet over moderate heat until foam subsides and butter begins to turn brown.
• Stir in sage and cook, stirring, until sage is crisp and butter is golden brown.
• Season with salt and pepper.
• Add ravioli to a 6-quart pot of salted boiling water, then cook at a slow boil, stirring gently occasionally, until tender, 3 to 5 minutes.
• Carefully transfer ravioli with a slotted spoon to a colander to drain.
• Slide ravioli into sage butter and cook over moderate heat, stirring gently, 1 minute.
• Sprinkle ravioli with unpeeled apple and season with pepper.
• To Roast Fresh Chestnuts:
• Special equipment: a chestnut knife and protective gloves
• Preheat oven to 350F.
• Make a large X with a chestnut knife or sharp paring knife on flat side of each chestnut through the shell but not the meat.
• Soak chestnuts in a bowl of warm water to cover by 2 inches for 15 minutes, then drain well.
• Roast in 1 layer in a shallow baking pan in middle of oven until shell curls away at X mark, about 15 minutes.
• Wearing protective gloves, peel away shells from chestnuts while still hot.
• Blanch chestnuts in boiling water 2 minutes and drain.
• Rub in a kitchen towel to remove skins.