Chestnut ravioli in a brown butter thyme sauce

Ingredients:

• 1 cup canned chestnuts (about 150 g) + a little extra for serving
• 60 g finely grated Parmesan (about 2 cups)
• 0.5 cup ricotta
• 2 large eggs
• 40 wonton dough rounds
• Premium flour for working with dough
• 110 g unsalted butter
• 4 cloves garlic, lightly crushed
• 2 large fresh sprigs of thyme
• Balsamic vinegar to drizzle, optional

Preparation:

1. Combine the chestnuts with 1/2 cup water in a small heatproof bowl. Microwave until the water is hot and the chestnuts are softened, about 3 minutes.
2. Drain the water into a separate bowl and place the chestnuts in a food processor. Process with 1 tablespoon of the soaking water until finely ground. Add 1.5 cups of Parmesan cheese, ricotta, and a generous pinch of salt and black pepper. Blend until completely smooth. Taste and adjust the seasoning, if necessary. Add 1 egg and blend until smooth. Transfer the filling to a bowl and set aside.
3. Bring a large pot of water to a boil and add salt (it should taste like sea water).
4. While the water is boiling, form the ravioli. Beat the remaining egg in a small bowl with 0.5 teaspoon of water. Place 5 pieces of wonton dough on a lightly floured work surface. Brush the dough with the beaten egg. Place 1 tablespoon of chestnut filling in the center of each piece of dough. Top each filled wonton with a circle of dough.
5. Using your fingers, gently press the two circles of dough together. Using a 6-cm cookie cutter, cut out the filling and dough to form ravioli. Transfer the ravioli to a parchment-lined baking sheet and cover with a slightly damp paper towel. Assemble 15 more raviolis using the remaining dough and filling.
6. Once all the ravioli are assembled, prepare the brown butter sauce..
   
   Place the butter, garlic, and thyme in a large, herb-lined skillet. Heat over medium heat until the butter begins to bubble and foam, about 5 minutes, stirring occasionally. Continue heating, stirring constantly, until the foam subsides and brown spots begin to appear, 1-2 minutes. Turn off the heat and cover to keep the butter warm while you cook the ravioli.
7. Add the ravioli one at a time to the boiling water (do not cook them all at once), stirring after each addition. Cook until they float to the surface, about 2 minutes. Using a slotted spoon, transfer the cooked ravioli to the brown butter; it's okay if some water gets into the sauce. Toss the ravioli with the sauce. Cook the remaining ravioli.
8. Before serving, remove the thyme sprigs and garlic from the sauce; save the thyme. Divide the ravioli in the sauce among 4 plates. Sprinkle with the remaining cheese and crisp thyme leaves. Drizzle with a little balsamic vinegar, if desired. Peel the chestnuts and sprinkle them over each serving of ravioli.