12 people

Persimmon Sorbet

  • 7 ripened hachiya persimmons
  • 2 1/2 cup water
  • 2 cup sugar
  • 1/2 tsp nutmeg
  • 1 lemon juiced

XO Patron Cafe Caramel 

  • 1 stick butter
  • 1/2 cup brown sugar
  • 1/3 cup XO Parton Cafe
  • 1/3 cup heavy cream

Chestnut Cake

  • 4 oz sugar
  • 16 oz chestnut paste
  • 6 oz brown sugar
  • 3 eggs room temp
  • 1 tbsp amaretto
  • 3 oz bread flour
  • 1/4 tsp baking powder

Whipped Cream

  • 3/4 cup heavy cream
  • 1/4 cup powdered sugar

Honey Chocolate Ganache

  • 1/4 cup honey
  • 7 oz bittersweet chocolate
  • 2 tbsp butter


  • 1/4 cup cocoa nibs ground 
  • 1 fresh fuyu persimmon 

1/2 recipe of Pasta (here)

    Nutritional information

    Calories: 610kcalCarbohydrates: 214gProtein: 8gFat: 27gSaturated Fat: 15gCholesterol: 107mgSodium: 76mgPotassium: 1004mgFiber: 3gSugar: 125gVitamin A: 590IUVitamin C: 127mgCalcium: 145mgIron: 7mg

    kitchen aid

    Prep Time 1 hour 30 minutes
    Cook Time 15 minutes
    Total Time 1 hour 45 minutes
    Servings 12 people

    For Ganache Ravioli’s 

    • Make the pasta according to the recipe.  Knead and then rest.
      For the ganache add cream and honey to a pot and bring to a boil.  Meanwhile place the chocolate in a heat proof bowl.  Once the cream comes to a boil, pour the cream mixture over the chocolate and let it sit for 1 minute.  Then whisk until completely smooth.  
      Then add the butter until shiny and smooth.  Allow the ganache to cool completely.  Then place in the refrigerator for about an hour.  It should harden up a bit but still be manageable.   Place the ganache in a plastic pastry bag and set aside.
      Take the pasta and cut in a half and run it through the pasta machine 3 times to build up the structure.  Then on the last time run the pasta through until you get to the second to last setting on the machine.  Then take the ganache and run a smooth straight line all the way down the pasta sheet starting about 1/2 inch from the bottom of the sheet.  
      Then take a pastry brush and water and brush the top part of the pasta sheet.  Fold over the pasta over the ganache meeting the top part of the pasta sheet.  Then pinch or crease the pasta ever half inch.
      Using a serrated pinwheel pasta cutter cut away any excess pasta and cut the pasta into individual portions between each crease.  Place on a flowered sheet pan lined with parchment paper.  Repeat until all ganache is gone.  Use leftover past for another application.

    For the Persimmon Sorbet

    • In a pot add water and sugar and bring to a boil.  Simmer for 4 minutes and then turn off and cool completely.  Once cold add lemon juice and persimmons and puree until smooth.
      Pour into your ice cream maker, add nutmeg, and use according to your makers instructions. Take the sorbet out and place in an air tight container in the freezer.

    For the Chestnut Cake

    • Follow the same steps from the Madeleines  I added the left over paste to the recipe to make it more of a dense cake.  (which is optional.) Bake at same temperature as madeleines until a toothpick comes out clean. Cool and set aside.  

    For the XO Caramel Sauce

    • Place butter and sugar in a pan over medium heat.  Cook until butter and sugar are melted. Then pour in the XO Patron cafe and flambé.  
      Cook until the alcohol is cooked off and then add in your cream. Cook until the cream comes to temperature and the sauce thickens a little. Set aside and keep warm.  

    For the Whipped Cream

    • Place heavy cream in a stand mixer and whisk until it starts to thicken slightly.  Add powdered sugar and continue to whisk until stiff peaks.  Set aside. 

    To Finish

    • In a pot of salted boil water add pasta and cook for 2 minutes or until the pasta floats to the top of the pot.  Skim out and place pasta in the caramel sauce.  Season with with a pinch of salt and place a few on the plate.  
      Cut a piece of chestnut cake and place on the plate. Add a quenelle of whipped cream on top.  Add a slice of persimmon and a quenelle of sorbet.  Garnish with a little bit of nutmeg and ground cocoa.  Serve and enjoy!
      Honey Ganache ravioli with persimmon and chestnut


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