Nutritional information for fresh chestnuts
Nutritional information for dried chestnuts
Nutritional information for chestnut flour
Halberg's Chestnut and Potato Ravioli Filling
Combine gently but well:
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
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