Ingredients for the pastry:

500 g flour 00

3 eggs

a pinch of salt

100 ml of olive oil

50 ml of milk

Ingredients for the filling:

600 g of boiled chestnuts and reduced to a pulp with a food mill

150 g of cocoa powder

150 g of sugar

grated lemon zest

2 eggs

200 g of dark chocolate chips

1 shot of Alkermes

2 shots of rum

1 cup of coffee

frying in extra virgin olive oil and use icing sugar to decorate

How to proceed:

It starts pouring in a bowl boiled chestnuts, after being chopped with a food mill. Then add the remaining ingredients, stirring with a wooden spoon possibly. We then move on to the pastry, add the flour making the traditional fountain, add the eggs, a pinch of salt then start working the dough. Slowly add olive oil extra virgin and milk. Continue until you get a smooth mixture. If it is too soft, add a little flour.

Afterwards roll the dough into a thin sheet, on which lay a spoon, the mixture of chestnuts, forming balls far between about 6 cm.)

Now go to the closing of the dough, being careful to adhere well to the edges. Shaping the chestnut ravioli with a toothed wheel or with the special molds.

It is considered appropriate to cover, with a damp cloth, both the dough worked, that the ravioli before being fried, to prevent harden too.

At this point we get to cooking, using a large saucepan, heat oil and fry the ravioli. Drain well and place them on paper towels to not grant oil, then sprinkle ravioli with powdered sugar.