Apple, Chestnut and Cancetta Ravioli with a Sage Butter - Meat Smoke Fire

Ingredients

• A pack of pre-cooked chestnuts, chopped coarsley
• 2 oz sliced pancetta or bacon, finely chopped
• 3 tbsp butter
• 1/2 finely chopped onion
• 1 large garlic clove, smashed
• 200ml water
• 1 Braeburn apple, cubed into 1/2 cm cubes
• 2 tablespoons finely grated parmesan
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 200g 00 grade plain flour
• 2 large Eggs
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh sage
• 4tbsp butter
• Salt and pepper to taste