Verna and Marina Orsini's Chestnut Dessert Ravioli

Preparation

• Pasta Dough

  • 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.

• Chestnut Purée

  • Chop the chestnuts in a food processor.
  • Add the remaining ingredients and purée until smooth. Set aside.

• Assembly

  • 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.