When fall rolls around it's time to make dishes that bring together some of the season's best ingredients. Radicchio Ravioli with Chestnut Cream, Sizzled Pork Jowl and Fried Sage is one of those dishes!
Since these delicious ravioli can be made in advance and frozen they are a perfect time-saving dish to serve on Thanksgiving and during the holiday season. You can prepare the chestnut cream, pork jowl and sage in about 10 minutes. The ravioli take about 10 minutes to cook, directly from the freezer into the boiling pasta water.
Cleaning, cooking and peeling chestnuts: This task is so time-consuming it often keeps me from preparing chestnut dishes. I strongly suggest that you purchase already peeled and cooked chestnuts for this dish.
Links for special ingredients and equipment: Please refer to the website post for this recipe for links!