Verna and Marina Orsini's Chestnut Dessert Ravioli

Ingredients

• Pasta Dough

  • 2 1/2 cups (625 ml) flour
  • 4 eggs
  • 2 tablespoons (30 ml) olive oil

• Chestnut Purée

  • 3/4 lb (350g) vacuum-sealed cooked chestnuts (see note)
  • Grated zest of 1/2 orange
  • Grated zest of 1/4 lemon
  • 1/4 teaspoon (1 ml) cinnamon
  • 1/4 cup (60 ml) cocoa
  • 1/4 cup (60 ml) dark rum
  • 2 tablespoons (30 ml) coffee liqueur (Tia Maria)
  • 6 tablespoons (90 ml) sugar
  • 1/4 cup (60 ml) of espresso, cold