CHESTNUT RAVIOLI

l cup roasted, shelled and skinned chestnuts (l/2 lb. in shell or 7 oz. bottled whole)
2 ozs. finely chopped bacon
7 tbsps. butter
l/4 cup chopped onion
l large garlic clove smashed
l/4 cup water
l granny smith apple
2 tbsps. grated parmesan
l tbsps. finely chopped fresh flat leaf parsley
48 wonton wrappers (l l2 oz. pkg.)
l tbsps. lemon jiuice
l tbsps. finely chopped fresh sage
coarsely chop chestnuts. Cook bacon in 3 tbsps. butter in large heavy saucepan over mod heat until crisp on edges, aobut 5 mins. Add onion & garlic and cook until onion is soft. Add chestnuts and water and simmer stirring until liquid is reduced by half. Discard garlic. Transfer mixture to bowl and mash to coarse paste with fork. Peel half of apple & cut enough of apple into l/4″ dice to measure 3 tbsps.. Reserve remaining apple. Stir diced peeled apple into chestnut mix with parmesan, parsley & s&p. Put l won ton wrapper on work surface, mound l scant tbsps. of filling in center. Lightly brush edges of wrapper with water and top with a second wrapper pressing down around filling to force out air. GTrim excess dough with cutter and seal edges well pressing them together with fingertips. Transfer ravioli to a dry kitchen towel then make more in same manner. Cut enough unpeeled apple into l/4″ dice to measure 3 tbsps. and toss with lemon juice. Heat remaining 4 tbsps. butter in large heavy skillet over mod heat until foam subsides and butter begins to turn brown. Sitir in sage and cook until crisp and butter is golden brown. Season with s&p. Addd ravilli to a 6 qt. pot of salted boiling water then cook at a slow boil stirring tently until tender, 3-5 mins. Carefully transfer ravili with slotted spoon to drain. Slide ravioli into sage butter and cook over mod heat stirring tently l min. Sprinkle ravioli with unpeeled apple and season with pepper.
Serves 8 as lst course Gourmet Nov. 2000