There’s something comforting about a cozy winter evening spent at the table. These chestnut and mushroom ravioli are the perfect way to savour the season. Plump pillows of fresh pasta are filled with tender roasted chestnuts, earthy mushrooms, and creamy ricotta, then coated in nutty brown butter and crisp sage, finished with a delicate sprinkle of pure chestnut crumbs. It’s the kind of dish that turns a simple dinner into a slow, indulgent experience—perfect for warming up after a chilly day.

Yield: 5-7 Servings

Mis en Place

Fresh Egg Pasta Dough
500 g 00 Flour
250 g Whole Eggs
30 g Egg Yolks

Chestnut & Mushroom Filling
2 Cloves Garlic, finely diced
1 Shallot, finely diced
300 g Button Mushrooms, finely diced
300 g Roasted chestnuts, peeled and finely chopped
100 g Ricotta
50 g Parmesan, finely grated
1 Sprig Rosemary, leaves finely chopped
2 Sprigs Thyme, leaves finely chopped
Butter, for cooking
Salt, Freshly ground black pepper, Nutmeg

Brown Butter Sage Sauce
100 g Unsalted Butter
A Handful of Fresh Sage Leaves

Pure Chestnut Breadcrumbs
1 cup Boiled or Roasted Chestnuts, peeled
1–2 tbsp Butter or EVOO
1 Small Clove Garlic, minced (optional)
½ tsp Fresh Thyme, finely chopped
Salt and Pepper, to taste

Method

Step 1

Make Pasta Dough

On a clean work surface, combine the flour, eggs, and yolks. Gradually incorporate the eggs into the flour until a shaggy dough forms.

Knead for 8–10 minutes until smooth and elastic. Dough should feel supple and slightly tacky but not sticky.

Wrap tightly in plastic wrap and rest at room temperature for 1 hour.

Step 2

Prepare Filling

Heat butter in a wide skillet over medium heat. Add shallot and cook until soft and translucent, about 2–3 minutes.

Add mushrooms and chestnuts and cook until they release moisture and brown lightly, about 6–8 minutes. rosemary, and thyme; cook 2–3 minutes more. Season lightly with salt and pepper.

Add garlic and cook 30 seconds until fragrant.

Transfer mixture to a bowl and fold in ricotta and Parmesan, salt, pepper and nutmeg.

Adjust seasoning as needed.

Step 3

Assemble Ravioli

Divide rested pasta dough into manageable portions. Roll each piece until thin (about setting 9 on a pasta machine).

Lay one sheet on a floured surface. Spoon or pipe 1 tbsp of filling evenly along the sheet.

Lay a second pasta sheet on top, pressing gently around mounds to seal. Remove any air pockets.

Cut into ravioli using a 3″ round cutter, knife or pastry wheel.

Transfer to a floured tray and repeat.

Step 4

Make Chestnut Breadcrumbs

Roughly chop roasted chestnuts, then pulse lightly in a food processor until coarse crumbs remain.

In a skillet over medium heat, warm butter or oil. Add chestnut crumbs and toast 3–5 minutes until golden and fragrant. Add garlic/herbs if using, cook 30–60 seconds more. Season with salt and pepper. Set aside.

Step 5

Make Brown Butter Sage Sauce

Melt butter in a wide skillet over medium heat. Add sage leaves and cook until butter turns golden and nutty, and sage is crisp.

Keep warm until ravioli are ready.

Step 6

Cook Ravioli & Serve

Bring a large pot of well-salted water to a gentle boil. Cook ravioli in batches for 2–3 minutes, or until they float and are tender.

Using a slotted spoon, transfer ravioli directly to the brown butter sage sauce. Toss gently to coat.

Plate the ravioli and sprinkle generously with chestnut crumbs. Finish with freshly grated Parmesan.

Serve immediately.