Chef "THOMAS KELLER" of The French Laundry, California

"Chestnut Agnolotti with Fontina and Celery Root Puree"

"Agnolotti is a kind of ravioli typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing." 
(Larousse Gastronomique).

This agnolotti, the pasta sheet is stuffed with the chestnut filling and served with fontina and celery root puree sauce. What I love most about this dish is the sauce. The sauce is absolutely superb! It is creamy, and full-of-flavor with a mild scent of white truffle oil. With adaptation of the sauce to other pasta dishes, you sure will have another surprisingly new delicious dishes. Try it and you will be glad. The recipe is in the French Laundry cookbook. 

The Chestnut Filling:

Make the chestnut puree. Then combine the puree 

with mascarpone, butter, and truffle oil.

Make the pasta sheet to fill agnolotti.

cook the agnolotti for 4-5 minutes.  

Then add it to the sauce and gently simmer for a few minutes.

Serve agnolotti with the sauce.