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1
Coarsely chop chestnuts.
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2
Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes.
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3
Add onion and garlic and cook, stirring, until onion is softened.
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4
Add chestnuts and water and simmer, stirring, until liquid is reduced by half.
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5
Discard garlic.
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6
Transfer mixture to a bowl and mash to a coarse paste with a fork.
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7
Peel half of apple and cut enough of peeled half into 1/4-inch dice to measure 3 tablespoons.
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8
Reserve remaining (unpeeled) apple.
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9
Stir diced peeled apple into chestnut mixture with parmesan, parsley, and salt and pepper to taste.
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10
Put 1 won ton wrapper on a work surface, keeping remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center.
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11
Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force out air.
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12
Trim excess dough with cutter and seal edges well, pressing them together with your fingertips.
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13
Transfer ravioli to a dry kitchen towel, then make more in same manner.
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14
Cut enough of unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice.
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15
Heat remaining 4 tablespoons butter in a large heavy skillet over moderate heat until foam subsides and butter begins to turn brown.
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16
Stir in sage and cook, stirring, until sage is crisp and butter is golden brown.
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17
Season with salt and pepper.
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18
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.
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19
Carefully transfer ravioli with a slotted spoon to a colander to drain.
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20
Slide ravioli into sage butter and cook over moderate heat, stirring gently, 1 minute.
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21
Sprinkle ravioli with unpeeled apple and season with pepper.
