World Pasta Day With Biaggi's

By WEEK Creative Services

October 25, 2010 Updated Oct 26, 2010 at 11:31 AM CDT


1¼ sticks unsalted butter (10 Tbsp.)
½ cup Spanish onions, diced
¼ Tbsp. fresh thyme
¼ tsp.chili flakes
½ cups white wine
4 cups heavy cream
1/2 cup chestnut paste
¼ cup light brown sugar
1 tsp. each of salt & pepper
1½ Tbsp. fresh sage, torn
½ cup diced bacon, cooked
1½ cups chicken stock
3 Tbsp. pinenuts, toasted
6 Tbsp. Parmesan cheese
2 Tbsp. chopped scallions
60 store bought mushroom ravioli


In a large saucepan sautée 4 Tbsp. of butter, onions, thyme and chili flakes over medium heat until the onions are translucent. Add white wine and continue to cook until reduced by half. Add heavy cream, chestnut paste, brown sugar, salt & pepper. Whisk until well blended and bring to a boil. Reduce heat and simmer for 20 minutes. Strain with a mesh strainer and return to saucepan.

In a large sautée pan cook remaining butter, sage and bacon over hight heat until the butter is brown (approx. 1 minute). Remove from heat and add chicken stock; stir. Add to saucepan of chestnut cream and bring to a boil. Remove from heat.

Prepare store bought mushroom ravioli in boiling water; strain, leaving small amount of water. Toss with chestnut cream sauce, pinenuts and half of Parmesan cheese. Place on large platter or individually plate and garnish with remaining Parmesan cheese & scallions.