Verna and Marina Orsini's Chestnut Dessert Ravioli

Verna and Marina Orsini's Chestnut Dessert Ravioli

  • Preparation 1 h
  • Cooking 30 min
  • Waiting 15 min
  • Makes 32
  • Vegetarian
  • Nut-free
  • Lactose-free
  • Dairy-free

Categories

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

Preparation

  • Pasta Dough

  • Chestnut Purée

  • Assembly

Note from Ricardo

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.

Personal Note