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1.
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First cut "X" slits on the flat side of the chestnuts. Drop them into boiling water for a minute or two.
While still warm, remove shells and inner skins. If difficult, reboil the nuts for a few more seconds.
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2.
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Make a solution of equal parts sugar and water. Bring to a boil, remove from the heat, then add the cranberries. Allow to sit at room temperature for at least an hour.
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3.
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Place the peeled nut into a saucepan with 1 cup of vegetable stock and 1 cup of sherry, salt and pepper. Cover and bring to a simmer for 15-20 minutes.
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4.
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Let chestnuts cool slightly, combine in a mixing bowl with ricotta cheese and tarragon.
Fill raviloi dough with chestnut mixture.
Cook ravioli's in boiling salted water until they float to the top of the water. About 3-4 minutes.
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5.
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Braise the leeks in a saute pan with a reduction of the sherry/chestnut braising liquid with a cup of vegetable stock.
Add rehydrated cranberries, toss together. Add ravioli's and toss together.
Place a bed of the leeks and cranberries on a plate and add 3-4 ravioli's. Top with asiago cheese shavings.
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You can use round wonton wrappers for ravioli dough. Wrappers are available in most supermarkets or at Asian markets. Start by placing a spoonful of the chestnut filling in the center of the wonton. Then with a brush, paint the edge of the wonton with water. Place another wonton on top and press the two wontons together. Be sure to squeeze out any air pockets in the ravioli. Cook the ravioli's as described above.
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