Chestnut Ravioli with Sage Butter and Black Garlic

🌰 A modern autumn dish with roots and daring

The combination of homemade pasta, a velvety filling of chestnuts and ricotta, and the umami-rich aroma of fermented garlic is more than a dish – it is a statement. Here, tradition meets innovation.

While ravioli are a classic in Italian cuisine, this dish gains an international character through the use of French chestnuts and Asian-inspired black garlic.

The sage butter brings warmth, while a hint of lemon and Parmesan add freshness and depth. The result? Sophisticated, autumnal, luxurious – yet not overloaded.

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🔍 Why these ingredients work

• Chestnuts: mild, creamy, with a slight sweetness – ideal base for savory fillings.
• Ricotta: brings lightness and creamy texture.
• Black garlic: fermented, sweetish, balsamic – a modern umami wonder.
• Sage butter: a classic that wonderfully complements chestnuts with its aroma.
• Lemon zest & Parmesan: contrast and freshness in the finale.

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📋 Ingredients for 2–3 people (approx. 20 ravioli)

🥚 For the pasta dough:

• 200 g flour type 405 or pasta flour “Tipo 00”
• 2 eggs (size M)
• 1 tbsp olive oil
• 1 pinch of salt

🌰 For the chestnut filling:

• 150 g cooked chestnuts (vacuum-packed or pre-cooked yourself)
• 100 g ricotta
• 30 g grated Parmesan
• 1 tbsp lemon zest
• 1 tsp chopped black garlic (approx. 2–3 cloves)
• Salt, pepper, nutmeg to taste

🧈 For the sage butter:

• 60 g butter
• 6–8 fresh sage leaves
• 1 tsp lemon juice
• Optional: some black garlic, finely chopped

🧀 For serving:

• Freshly grated Parmesan
• Sliced chestnuts or roasted hazelnuts
• Freshly ground black pepper

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👩‍🍳 Preparation

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🥚 1. Prepare the pasta dough

1. Put flour on a clean work surface, form a well.
2. Add eggs, salt, and oil, gradually working the flour in with a fork.
3. As it becomes doughy, knead with your hands into a smooth dough (about 8–10 minutes).
4. Wrap in cling film and let rest for at least 30 minutes.

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🌰 2. Prepare the chestnut filling

1. Coarsely chop cooked chestnuts or lightly puree in a mixer (not completely smooth!).
2. Fold in ricotta, Parmesan, lemon zest and black garlic.
3. Season with salt, pepper, and nutmeg.
4. Fill into a piping bag or cover and refrigerate.

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🍝 3. Form the ravioli

1. Divide dough into two portions and roll out thinly (with a pasta machine or by hand – about 1–2 mm).
2. Place small portions of the filling on one sheet of dough (about 1 tsp each).
3. Cover with the second sheet, press the edges, squeeze out air.
4. Shape the ravioli with a pastry wheel or cutter.
5. Let rest on a floured cloth or tray.

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🌿 4. Prepare the sage butter

1. Melt butter in a pan and brown slightly (brown butter).
2. Add sage leaves and fry until crispy.
3. Season with a little lemon juice.
4. Optional: Stir in finely chopped black garlic for an extra burst of flavor.

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🍽️ 5. Cook & plate the ravioli

1. Cook the ravioli in simmering salted water for about 2–3 minutes – they rise to the surface when done.
2. Transfer directly from the water into the hot sage butter.
3. Gently toss and plate on pre-warmed dishes.
4. Sprinkle with Parmesan, toasted chestnuts/hazelnuts, and fresh pepper.

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🍷 Wine recommendation

A white Burgundy (Meursault) or an orange natural wine pairs excellently – it balances the nuttiness of the chestnut and the buttery sauce.

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📌 Tip for your menu planning

These ravioli are an ideal starter or a light main course. A fall side salad with beetroot, apple, and walnut or a creamy pumpkin soup works well as starters.