In a large bowl, place the flour. Make a well in the centre and pour in the eggs and oil. Stir with a fork.
Place the dough on a work surface and knead until smooth. Cover with a damp clean cloth and let stand for 15 minutes.
Chop the chestnuts in a food processor.
Add the remaining ingredients and purée until smooth. Set aside.
Line a baking sheet with parchment paper.
Knead the dough again for 3 to 5 minutes. Cut into 2.5-cm (1-inch) thick slices and place a piece in the pasta machine according to the manufacturer's instructions, to make a long strip.
Place the sheet of dough on a lightly floured surface. Cut the strip in half lengthwise. Brush half with water, and cover with about 15 ml (1 tablespoon) of chestnut purée at 10-cm (4-inch) intervals. Cover with the other strip of dough and press to seal. Cut the ravioli with an 8-cm (3-inch) in diameter round cookie cutter or cut in between each ravioli for squares. Place on a baking sheet as you go. Repeat with the remaining ingredients. Cover the sheet with plastic wrap. Keep refrigerated or freeze for later use.
Preheat the oil in the deep fryer to high temperature.
Fry the ravioli, 5 or 6 at a time, until browned on both sides. Drain
Sprinkle with icing sugar if desired.
The fresh chestnuts are sold in the winter, in good specialty grocery and greengrocers. I advise you to use pre-cooked chestnuts, sold vacuum packed, offered in some grocery and pastry shops throughout the year.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.