Preparation Time: 45 minutes
4 ounces chanterelle mushrooms
4 ounces crimini mushrooms
2 tablespoons butter
1/4 teaspoon salt
1/16 teaspoon fresh ground black pepper
2 ounces goat cheese
1 pound spinach pasta dough sheets
4 ounces butter
6 ounces chestnuts, steamed and peeled, thinly sliced
1 garlic clove, chopped
1/2 cup Parmigiano-Reggiano cheese, grated
8 slivers Parmigiano-Reggiano, for garnish
water, salt and olive oil for boiling pasta
1. Place mushrooms in a food processor and grind until coarsely chopped.
2. Heat the butter over medium heat in a large skillet. Add the mushrooms, 1/2 teaspoon salt, 1/16 teaspoon pepper and the garlic. Cook until mushrooms are soft and all water has evaporated.
3. Add the goat cheese and stir until cheese has melted and incorporated into mixture. Place mixture back in the food processor and grind until very smooth. Place mixture in a bowl and set aside.
4. Clear off a large counter area and sprinkle it lightly with flour. Place one pasta sheet on counter. Using a tablespoon measure, place one tablespoon of mushroom mixture on the pasta. Repeat this every 2 1/2 inches in a straight row down the the pasta sheet. If the sheet is wide enough to have 2 to 2 1/2 inch rows you can create a second row. Brush pasta sheet gently with a little water being careful not to disturb mushroom mounds. Place a second sheet of pasta on top of the first so they are aligned.
5. Gently press around each ravioli and press pasta sheets together trying not to entrap any more are than possible. Using a knife or decorative roller, cut the ravioli into 2 1/2 inch squares. Remove using a thin spatula and place on a parchment sheet lined pan. If you are not going to cook them immediately place them in the freezer so they will not stick to the sheet.
6. Place the stick of butter in a saute pan over medium high heat to melt. When solids just start to brown add the chestnuts and cook until the nuts and butter pick up a light brown color. Lower heat to its lowest setting or set aside and reheat just before serving.
7. Bring a large pot of salted water to a boil and drizzle in some olive oil. Drop pasta in boiling water and return to a boil. Cook until ravioli are tender and inside is fully cooked through. You may have to test one to make sure the filling is heated through.
8. Remove ravioli gently using a strainer and place on a baking sheet. Sprinkle lightly with Parmesan cheese.
9. Set up your plate. Sprinkle each one with a little Parmesan cheese. Place a few ravioli on the plate. Top with chestnuts and a spoon of the brown butter. Garnish with a cheese sliver.