Halberg’s Chestnut and Potato Ravioli Filling

Combine gently but well:

• 1/2 pound peeled Yukon Gold potatoes, boiled and mashed with a fork
• 1/2 pound medium crumble chestnuts
• 3–4 ounces Italian mascarpone cheese
• 1/4 cup minced Italian prosciutto
• 2 tablespoons soft butter
• chopped fresh chives, kosher salt and fresh ground black pepper, freshly grated parmesan cheese to taste

Using uncooked won to wrappers, place an appropriate amount of filling in the center of each, moisten edges and cover with a second wrapper. Seal well, pressing out any excess air. Set aside to gently dry while finishing the raviolis. Boil quickly, about 2 minutes and serve with brown sage butter sauce.

Brown Sage Butter Sauce

• 1/2 pound softened butter
• 4 tablespoons chopped fresh sage
• 3–4 tablespoons balsamic vinegar
• Handful of whole, crisp fried and salted sage leaves for garnish (optional)

Heat a heavy medium sized sauce pan, and carefully add the butter. Heat until butter begins to brown, add the balsamic and chopped sage leaves. Pour over ravioli and top with fried sage leaves. Sprinkle with additional parmesan cheese, salt and pepper.

Chef Rick Halberg
Emily’s
505 N. Center St.
Northville, MI 48167–1261