With the weather getting colder and my sniffles getting sniffly-er, it seems all I want to do is spend time over the stove. Maybe it’s the radiating warmth, or possibly my body trying to nourish itself, that keeps me making hearty meals. Regardless, this beautiful recipe was born last night.
Chicken, Apple, and Walnut Ravioli in a Brown Butter Cream Sauce.
I know, a mouthful. But, I promise you- that is one happy mouth.
Recipe for Chicken Apple Walnut Ravioli in Brown Butter Cream Sauce
1 recipe fresh pasta via food and wine
- 3 medium apples, diced
- 1 lb ground chicken
- 1/2 cup chopped walnuts
- 3 tablespoons fresh, chopped sage
- 1/2 cup unsalted butter (or use salted and omit to add later)
- 1/2 cup cream
- 1 cup shredded Parmigiano Reggiano
- lemon wedges, for garnish
Sautee apples in the large skillet over medium heat. When softened, add chicken. Once the chicken is cooked thoroughly, add walnuts and sage. Toss and keep on heat for another few minutes to release oils in nuts and aroma of sage. Season with salt and pepper to taste.
Scoop tablespoon sized portions of filling into thinly rolled pasta dough. If using a kitchen-aid pasta attachment, take the dough to the smallest setting. Cover with another sheet of dough and press around filling pockets with fingers to secure. Toss into boiling water 2 or 3 at a time until ravioli float. Transfer to bowl and cover until all are done.
While ravioli are cooking, make your sauce. Simply melt the butter in a small saucepan or skillet over medium heat. When butter is browned and smelling sweet, turn off heat and slowly add the cream and whisk until combined.
Pour sauce over ravioli and top with a generous pinch of parm and a lemon wedge to brighten up all of the rich flavors.
Doesn’t that just look like it could cure a cold?