Chestnut Apple Ravioli

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The (ex)Expatriate's Kitchen


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6 oz. Roasted and Peeled Chestnuts

8 oz. Marscapone

1 apple, peeled and diced

1 small onion, diced

1/2 lb. bacon, diced

1/8 tsp. grated nutmeg

2 tbsp. chopped sage

salt and pepper to taste

1 recipe pasta dough (I use the recipe in Lidia Bastianich's cookbooks), or you can use wonton wrappers if you don't want to make the dough.

egg wash for sealing ravioli (egg whites, whisked)

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