-
1
Place the chestnuts and 1/2 cup water in a small heatproof bowl.
-
2
Microwave until the water is hot and the chestnuts have softened, about 3 minutes.
-
3
Drain the chestnuts (reserving the liquid) and place in the bowl of a food processor.
-
4
Blend with 1 tablespoon of the reserved liquid until finely ground.
-
5
Add the 1 1/2 cups of the Parmesan, the ricotta and a large pinch of salt and pepper.
-
6
Blend until completely smooth.
-
7
Taste for seasoning and adjust with additional salt and pepper if needed.
-
8
Add 1 egg and blend until well combined.
-
9
Transfer to a mixing bowl and reserve.
-
10
Bring a large stockpot of salted water to a boil (it should taste like sea water).
-
11
While the water is coming to a boil, form the raviolis.
-
12
Whisk the remaining egg in a small bowl with 1/2 teaspoon water.
-
13
Place 5 wonton skins on a lightly floured work surface.
-
14
Brush the wonton skins with the egg wash. Place a leveled tablespoon of the chestnut filling in the center of each wonton skin.
-
15
Place 5 more wonton skins directly on top.
-
16
Use your fingers to gently press the skins together.
-
17
Use a 2 1/2-inch round cookie or biscuit cutter lightly dipped in flour to cut around the filling.
-
18
Transfer the filled raviolis to a baking sheet lined with parchment paper and cover with a slightly damp paper towel.
-
19
Make 15 additional raviolis with the remaining wonton skins and filling.
-
20
Once all of the raviolis are made, make the brown butter sauce.
-
21
Place the butter, garlic and thyme in a large, straight-sided saute pan.
-
22
Heat over medium heat until the butter starts to bubble and foam, about 5 minutes, stirring occasionally.
-
23
Continue cooking until the foam subsides and brown specks start to appear, 1 to 2 minutes, stirring constantly.
-
24
Turn off the heat and cover with a lid to keep warm while you cook the raviolis.
-
25
In batches, add the raviolis one at a time to the boiling water, stirring after every addition.
-
26
Cook until the raviolis float to the top, about 2 minutes.
-
27
Use a slotted spoon to remove from the water and add to the browned butter; it is okay if some pasta water gets in the sauce.
-
28
Toss the raviolis in the sauce.
-
29
Continue with the remaining raviolis.
-
30
To serve, remove the thyme sprigs and garlic from the sauce, reserving the thyme.
-
31
Divide the raviolis and sauce among 4 plates.
-
32
Sprinkle with the remaining cheese and crispy thyme leaves.
-
33
If desired, lightly drizzle with balsamic vinegar.
-
34
Use a peeler to thinly shave whole chestnuts over the entire dish.
