Brioza’s Truffle-Chestnut Puree

Ravioli Filling:
(1 pound fills 50 raviolis 1″ diameter)

• 1 pound chestnuts, peeled and chopped
• 2 ounces whole butter
• 1/4 cup celery, small diced
• 1/4 cup leeks, small diced
• 1/4 cup shallot, small diced
• 1 clove garlic, crushed
• 2 cups heavy cream
• 3 each black truffle, minced
• As needed salt, pepper, and tabasco

In a saucepot over medium heat, brown the 2 ounces of butter. Add the celery, leeks, shallot and garlic. Lightly sweat until tender. Add the chestnuts and continue to sweat. Season to taste. Add the cream and turn the heat to very low. Reduce by slowly for about 20 minutes. Add the truffles and simmer for about 1 minute. Remove from the heat and purée in a food processor until smooth. The filling would be thick. Keep the filling at room temperature and fill pasta dough and shape into raviolis.

Chef Stuart Brioza
Tapawingo
PO Box 8
Ellsworth, MI 49729