Ingredients for the pastry:
500 g flour 00
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
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.