Well I have been craving these raviolis that I had a few months ago with my Husband at a great restaurant in Old Town Winchester. The inside was so incredibly creamy, I asked the waitress what it was that they were filled with and she said chestnuts and mascarpone cheese. WOW! YUMMY I love roasted chestnuts and my husband and I roast them in the winter every year, but I can tell you this year they were not abundant and we never did get around to roasting any.
So with the lack of chestnuts this recipe has sat on the back burner until now. I found roasted pre-made chestnuts at my local grocer.
So goes the following recipe. It is very easy to make and my Husband gave it a five star review!
You will need wonton wrappers, they can be found in the vegetable section, near the vegetarian foods. Make sure to get wonton not egg roll wrappers they are too thick.
You will need the following for the filling
2 cups of roasted chestnuts
1 8oz container of mascarpone cheese at room temp
1 tsp oregano
1tsp garlic powder
Salt and pepper to taste
For the sauce
2 tbsp butter
1 tsp minced garlic
¾ cup milk
The reserved filling
Salt and pepper to taste
I also roasted some Portobello mushrooms to top the plate.
To make the filling place the chestnuts in a food processor (I used a bullet) and process them to a nice crumble.
Add all the ingredients to a bowl and fold together.
To start you will need a cup of water and a brush, place the wonton wrappers on a flat surface
Brush each one with water and add a tsp of filling (there will be filling left over reserve it for the sauce)
Place another wrapper over the first and seal the edges with a fork
You can experiment with the different ways to create your look, I did a round, triangle and square.
Place the raviolis on a baking dish and spray with cooking oil; I topped mine with dill to add a splash of color.
Bake at 375 for about 12 minutes or until just turning brown. Don’t over bake they will get to hard and chewy.
While they are baking place the butter in a pan over med high heat and add the garlic
Roast the mushrooms on each side for about a minute, they cook fast and you still want them to be firm so make sure to check them.
Remove the mushroom and add more butter if needed, add the flour and stir until a paste forms.
Add the reserved filling
and once it is incorporated add the milk slowly while whisking until a nice sauce is formed.
Taste it and add salt and pepper as needed.
Plate the raviolis; add the sauce top with the mushrooms. I garnished with a bit of green onion and fresh parmesan cheese.
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