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; 1/2 teaspoon salt; 1 cup cooked chestnuts, pureed; 1 ripe pear, peeled and diced; 1/2 teaspoon ground nutmeg; Salt and pepper to taste; 1/2 cup unsalted butter; 1/4 cup fresh sage leaves; Salt to taste; Grated Parmesan cheese for serving

Highlighted under: Fresh Healthy Recipes

This Chestnut and Pear Ravioli with Saged Brown-Butter is a delightful dish that beautifully combines the sweetness of pears with the earthy flavor of chestnuts, all enveloped in delicate pasta and finished with a rich brown butter sauce.

Created by

Lena

Last updated on 2025-12-11T17:18:06.069Z

This dish is inspired by the flavors of autumn, where chestnuts and pears are in abundance. The nutty taste of chestnuts pairs perfectly with the sweetness of ripe pears, making this ravioli a comforting and indulgent meal. The addition of browned butter and sage elevates the dish, adding depth and richness.

        Why You'll Love This Recipe
        Elegant presentation that impresses guests
Unique flavor combination of sweet and savory
Homemade pasta adds a personal touch

      

The Perfect Balance of Flavors

This Chestnut and Pear Ravioli with Saged Brown-Butter is a celebration of contrasting flavors. The sweetness of ripe pears complements the earthy, nutty taste of chestnuts, creating a filling that is both unique and comforting. This harmonious blend is enveloped in homemade pasta, which adds a delightful chewiness to each bite. The addition of nutmeg enhances the warm, cozy feeling of this dish, making it perfect for special occasions or a cozy dinner at home.

The brown butter sauce, enriched with crispy sage leaves, elevates this dish to new heights. Brown butter imparts a rich, nutty flavor that beautifully complements the ravioli's filling. The sage adds an aromatic touch that ties the entire dish together, making every forkful an experience to savor. This combination of flavors not only delights the palate but also creates an enticing aroma that fills your kitchen.

Crafting Homemade Pasta

Making your own pasta might seem daunting, but it’s surprisingly simple and incredibly rewarding. The texture of homemade pasta is far superior to store-bought varieties, providing a tender yet firm bite that enhances the overall dining experience. Kneading the dough is a therapeutic process, allowing you to connect with the ingredients and create something truly special. Plus, rolling out the dough gives you the opportunity to customize the thickness according to your preference.

Once you master the basic dough, the possibilities are endless. You can experiment with different flours, add herbs, or even incorporate vegetable purees for color and flavor. This recipe serves as a fantastic introduction to pasta-making, and the skills you develop here can be applied to a myriad of other dishes. Remember, practice makes perfect, and each attempt will bring you closer to pasta perfection.

Serving and Pairing Suggestions

When it comes to serving Chestnut and Pear Ravioli, presentation can elevate the dining experience. A simple yet elegant plating can impress your guests and make the meal feel like a special occasion. Consider serving the ravioli in a shallow bowl, drizzling the brown butter sauce generously over the top, and finishing with freshly grated Parmesan cheese. A sprinkle of crushed walnuts or a few extra sage leaves can add a beautiful touch and a bit of crunch.

For beverage pairings, a crisp white wine, such as a Sauvignon Blanc or a light-bodied Pinot Grigio, complements the dish wonderfully. The acidity of the wine cuts through the richness of the brown butter, while the fruity notes resonate with the pear filling. Alternatively, a light-bodied red, like Pinot Noir, can also work beautifully, enhancing the earthy flavors of the chestnuts. Whatever you choose, this ravioli dish is sure to impress!

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 cup cooked chestnuts, pureed
1 ripe pear, peeled and diced
1/2 teaspoon ground nutmeg
Salt and pepper to taste

For the Sauce

1/2 cup unsalted butter
1/4 cup fresh sage leaves
Salt to taste
Grated Parmesan cheese for serving

Make sure to have all your ingredients ready before starting.

Instructions

Make the Pasta Dough

In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms.

Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a bowl, combine the chestnut puree, diced pear, nutmeg, salt, and pepper. Mix until well combined.

Roll Out the Dough

After resting, divide the dough into quarters. Roll out each piece as thin as possible using a pasta machine or a rolling pin. Cut into circles using a cookie cutter.

Fill the Ravioli

Place a small spoonful of the filling on half of the pasta circles. Moisten the edges with water, fold over, and seal tightly to form ravioli.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Make the Saged Brown Butter

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

Serve

Toss the cooked ravioli in the brown butter sauce and serve immediately, garnished with grated Parmesan.

Enjoy your homemade ravioli!

Tips for Success

To ensure your ravioli turn out perfectly, make sure your pasta dough is well-kneaded and rested. This allows the gluten to relax, making it easier to roll out and shape. If the dough is too sticky, add a little extra flour; if it feels dry, a few drops of water can help bring it together. Additionally, be generous with the filling, but avoid overstuffing to prevent any bursting during cooking.

When cooking the ravioli, a large pot of boiling salted water is essential. This helps cook the pasta evenly and enhances the flavor. As the ravioli float to the surface, they indicate they are ready to be removed. Be gentle when transferring them to avoid tearing the delicate pasta.

Storage and Leftovers

If you find yourself with leftover ravioli, you can store them in the refrigerator for up to two days. Place them in an airtight container, ensuring they are not stacked too high to prevent sticking. To reheat, simply boil them for a minute or two in salted water until warmed through, or sauté in the brown butter sauce for an added flavor boost.

For longer storage, uncooked ravioli can be frozen. Lay them out in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag. They can be cooked directly from frozen, adding an extra minute or two to the cooking time. This way, you can enjoy a gourmet meal whenever the craving strikes!

Questions About Recipes

→ Can I use store-bought pasta?

Yes, you can use store-bought ravioli if you're short on time.

→ What can I substitute for chestnuts?

You can use roasted hazelnuts or walnuts as a substitute for chestnuts.

→ How do I store leftover ravioli?

Store leftover cooked 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 flat on a baking sheet, freeze until solid, and then transfer to a freezer bag.