Ravioli Filled Truffle and Chestnut

14 60 253
Ingredients Minutes Calories
Prep Cook Servings
45 min 15 min 4
Ravioli Filled Truffle and Chestnut
Health Highlights

Ingredients


200 gm Chestnuts, roasted (2 bag)
1 small Yellow onion (diced finely)
1 lbs Butter, unsalted
2 clove(s) Garlic (minced)
1/2 whole lemon(s) Lemon peel (zest)
3 container (8 oz) Button mushrooms (sliced)
1/2 cup Truffle flavour pate (or drizzle truffle oil)
1/2 tsp Maple syrup, pure
1/2 tsp Rosemary, fresh (diced fine)
1 dash Nutmeg, ground (or freshly grated)
3 tbsp Almond milk, unsweetened
24 Wonton wrapper (or you can use chickpea pasta dough to make gluten free)
1 Egg (whisked)
6 leaf Sage, fresh

Instructions


  1. In a non-stick saucepan on medium heat, saute the onions in 1 tbsp of butter.  Add the maple syrup. Cook for 15-20 minutes until caramelized. 
  2. In a seperate pan, cook the mushroom on med-high heat in a tbsp of butter until golden brown. Don't crowd the pan, work in batches if needed so theres no overlapping. Set aside when finished cooking. 
  3. Roughly chop the chestnuts and add to the pan with onions. Cook on medium-high heat for 10 minutes. Add the minced garlic, rosemary, and nutmeg. 
  4. Add all the contents to a food processor (including mushrooms) and blitz, slowly adding almond milk until smooth. 
  5. mix in the truffle mushroom pate (or truffle oil)  and freshly grated lemon zest. 
  6. Add a dollop of filling to the middle of wonton wrappers, top with a new wrapper and using your finger, add a wash of egg along the edge of the wrapper. 
  7. Press all along the sides until the ravioli is sealed. 
  8. Cook ravioli in boiling salted water. The ravioli are cooked when they begin to float. 
  9. In a saucepan melt the remaining butter on medium heat and saute the sage in the butter. 
  10. Remove the sage from the butter with a slotted spoon and drain on a paper towel. 
  11. Add the strained ravioli to the butter pan, toss gently to coat then plate on a serving dish
  12. Top with crispy sage and a sprinkle of parm or lemon zest. 

Notes:

Use a chickpea pasta dough recipe to make this gluten free. 


Makes about 24 large ravioli 



Nutrition Facts

Per Portion

Calories 253
Calories from fat 91
Calories from saturated fat 36
Total Fat 10.1 g
Saturated Fat 4.0 g
Trans Fat 0
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.9 g
Cholesterol 29.5 mg
Sodium 256 mg
Potassium 588 mg
Total Carbohydrate 34 g
Dietary Fiber 4.1 g
Sugars 8.7 g
Protein 8.4 g

Dietary servings

Per Portion


Fruit 0.7
Vegetables 1.5

Energy sources


Pygal51%467.71757073718493197.3854316102046836%298.81177134801476228.2946546513544513%344.51059610765475114.7468710182214151%36%13%CarbohydratesFatProtein

Meal Type(s)





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