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Chestnut Raviolo with Quince and Robiola

Recipe via Alex Hong & 7x7

4 ravioli
5 raw peeled chestnuts, shaved thin and fried in 375-degree canola oil until golden brown
2 tbsp robiola fonduta*
3 tbsp brown butter*
1 tsp lemon juice
2 tbsp parmesan

*For the robiola fonduta:
1/2 cup robiola
1 tbsp creme fraiche
1/2 cup cream, warm

*For the brown butter:
1/4 cup butter
1 tbsp The Spice Hunter Organic Sage
1 tbsp The Spice Hunter Organic Rosemary
1 tbsp The Spice Hunter Mulling Spices

For the chestnut filling:
1 cup chestnuts, peeled
2 tbsp pancetta
1 tsp butter
1/4 cup yellow onion, diced
1 garlic clove
4 cups water
1 cup quince, diced
1/8 cup parmesan, grated
Salt, to taste
The Spice Hunter Black pepper, to taste
3 tbsp brown butter

For the pasta dough and pasta assembly:
2 cups all purpose flour
3 large eggs
1/2 tsp sea salt
1/2 tbsp olive oil

For the robiola fonduta:

Blend all ingredients on high. Set aside and keep warm.

For the infused brown butter:
Brown ingredients in a pot, stirring constantly. Remove from heat when you have achieved a dark brown color and strain.

For the chestnut filling:
Crisp up pancetta in butter (no color). Add onion and garlic until soft (no color). Add chestnut and quince until soft (no color). Add water and cook nuts until tender. Blend all in a Cuisinart. Add parmesan and more liquid if necessary. The consistency should be like a thick smoothie.

For the pasta dough and assembly:
Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball. Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it's going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it's too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Dust two large baking sheets with flour and set aside. Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the pasta roller attachment three times on level one (the widest setting). Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle. Run the dough through the pasta roller three times on level two, three times on level three, and one time each on levels four through six. The pasta should be almost transparent when held up to a window.
Cut the pasta into 3x3 inch squares. Place 1 tbsp of filling on the half of the squares. Wet your fingertips and brush the edges of the pasta and place another sheet on top. Work the air out, going around the pasta filling until the sheet is molded together. Place on floured tray in refrigerator until ready to cook.
Cook ravioli in salted boiling water 1 to 2 minutes until al dente. Combine pasta with brown butter, parmesan, lemon juice, and salt to taste. Garnish bowl with fonduta, then fried crispy chestnuts on top.

Photo credit: Patricia Chang