Chestnut Ravioli with Orange Butter

Pre-cooking and cooking: about 50minutes.

Filling: Bring sugar and water to a boil in a wide chrome steel pan without stirring. Reduce temperature, simmer on low heat while occasionally moving the frying pan back and forth, until a light brown caramel is formed, pull frying pan from the plate. Add frozen chestnuts and shallot, caramelize lightly while moving the skillet back and forth. Pour in the orange juice and simmer the chestnuts over a low heat with the lid on for about 20 minutes until soft.

Transfer to a suitable bowl, mash with a fork, cool. Mix in the ricotta and season. If the quantity is too dry, add a little orange juice. Place the filling in a piping bag without a nozzle, cool until ready to use.

Ravioli: Unroll a pasta dough, spread evenly. Remove the flour on the surface with a brush. Place one half of the dough on the ‘ravioli dough’, press lightly until smooth. Spread half of the filling evenly into the 18 cavities, brush edges of dough with egg, place other half of dough over filling. Using Taeschler top, bob up and down with pressure until jagged edge is visible. Remove ravioli from mold, place on a sheet of parchment paper.

Proceed with the second dough on the spot.

Cook the ravioli in batches in salted water at just under boiling point for about 6 minutes, drain and keep warm with a little cooking water.

Orange butter: orange strips set aside.

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