Hadberg’s Chestnut Ravioli
- 1 pound fresh chestnuts
- milk
- 1/2 pound fresh ricotta cheese
- 2 ounces grated pecorino Romano cheese
- salt and pepper
- fresh sage
- flat parsley
- Chinese egg roll wrappers
- unsalted butter
- Italian white truffle butter (optional)
Roast chestnuts and peel, simmer the chestnuts in milk until very soft. Drain and chop very fine. Combine with cheeses, some chopped parsley and season with salt and pepper. Using egg roll wrappers for the ravioli into whatever size or shape you desire. Set aside to dry a bit. Bring a large pot of salted water to a rolling boil and drop in the ravioli. Because you are using fresh pasta the ravioli will cook quickly. As they are finished toss in some hot melted butter (truffle butter if desired) and some chopped sage. Serve with fresh cracked pepper and some more grated pecorino Romano cheese.
Chef Rick Halberg
Emily’s
505 N. Center St.
Northville, MI 48167–1261
