Sweet Ravioli Stuffed with Chestnuts (Abruzzo)

Desserts

Ingredients

Pastry:

All purpose flour - 1 3/4 cups

Egg yolks - 2

Water - 1 tbsp

White wine - 1 1/2 tbsps

Mild olive oil - 4 tsps

Filling:

Cooked chestnuts - 1/2 pound

Honey - 4 tsps

Grated bitter chocolate - 2 1/2 tbsps

Rum - 1-2 tbsps

Chopped toasted almonds - 3 tbsps

Chopped candied peel - 1/4 cup

Ground cinnamon 

Vanilla powder or extract

Oil for deep-frying

Confectioners sugar

Pastry:

Sift the flour onto a pastry board, make a well in the center and add the egg yolks, water, wine and olive oil. Work the flour from the sides into the center, mixing well to a firm dough. Knead vigorously until smooth, cover and set aside while you prepare the filling.

Filling:

Rub the chestnuts through a sieve. Add the honey, chocolate, rum, almonds and candied peel, a pinch of cinnamon and vanilla, to taste. Blend thoroughly.

Roll the pastry out into a thin sheet. Cut out circles about 3 inches in diameter. Put a little of the filling on each circle, fold it over and press the edges firmly to seal them. Deep fry the calciuni until a deep golden color. Take from the pan with a perforated spoon and drain on absorbant paper. Serve sprinkled with confectioners sugar sifted with ground cinnamon.