Chestnut 'Ravioli'

In Molisa they call this ravioli - Calcumi Molisant and it is a typical dessert at Christmas time - this recipe makes enough for 6-8

Dough

Ingredients

250 grams white flour
2 egg yolks
20 ml white wine
15 ml water approx 15 ml oil

Method

Put the flour on the bench and mix in beaten eggs then oil and wine. Add water until it reaches stiff dough. Roll out and cut the pastry into disks 5-6 cms in diameter.

Filling

Ingredients

150 grams chestnuts boiled with 20 grams honey
12 toasted and chopped almonds
10 grams bitter chocolate chopped fine
10 grms candied citron chopped fine
a pinch of cinammon
a drop of vanilla

Method

Combine and put a spoonfull onto each disk. Fold over and press the edges to seal. Fry in boiling oil. Drain on paper and serve dusted with icing sugar