Ravioli With Chestnut Filling

Cook Time: twenty minutes

Prep Time: 30 minutes

Total Time: 50 minutes

Ingredients:

Pastry:
Whisk together egg yolks, water, wine, and olive oil. Sift flour onto a neat workspace and make a well in the middle. Pour the liquid in to the middle and start working the flour inward from the sides until you have a dough. Knead the dough until smooth, cover, and set aside.

Pastry:
two egg yolks
one Tablespoon water
1-1/2 Tablespoons white wine
four teaspoons olive oil
1-1/4 cups all-purpose flour
.
Filling:
1/2 pound cooked chestnuts or canned chestnut puree
1/4 cup chopped candied orange peel
three Tablespoons toasted almonds, chopped
2-1/2 Tablespoons grated bittersweet chocolate
1-1/2 Tablespoons amaretto liqueur
1-1/2 teaspoons pure vanilla extract
four teaspoons honey
1/2 teaspoon ground cinnamon
Oil for deep frying
Powdered sugar for garnish

Preparation:

Roll pastry dough in a rectangle to 1/8-inch thickness. Cut 3-inch circles and place one tablespoon of filling on each. Fold over and press edges to seal.

Filling:
Merge the chestnut puree, candied orange, almonds, chocolate, amaretto, vanilla, honey, and cinnamon until well-blended.

Deep-fry in hot oil until golden and drain on paper towels. Let cold slightly and dust with powdered sugar.

Yield: 12 raviolis