Sweet Chestnut Ravioli

Name: Sweet Chestnut Ravioli
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 500 g of All Purpose Flour; 2 Eggs; 1 Egg Yolks; 250 g of Butter; 180 g of Sugar; 60 ml of Vermouth; Mezza packet of Baking Powder; 1 tablespoon of Lemon Peel; 1 pinch of Salt; Milk; 700 g of Chestnuts; 500 ml of Milk; 350 g of Sugar; 80 g of Unsweetened Cocoa Powder; 100 g of Dark Chocolate; 120 ml of Strega Liqueur

Carnival or Christmas, any occasion is good for Sweet Chestnut Ravioli: a traditional recipe with local ingredients, easy and sure to please.

Difficulty Medium
Preparation 40 minutes
Cooking 30 minutes
Servings for 8 people

There is no proper Carnival without Sweet Chestnut Ravioli. They are light, because unlike other Carnival sweets they are baked rather than fried, yet crumbly thanks to the particular texture of this shortcrust pastry. And then there is the filling of chestnuts and chocolate, a true triumph of flavors that will leave you missing no other recipe.

In some areas the recipe for Sweet Chestnut Ravioli is also made at Christmas, when chestnuts are easier to find, but the method stays the same. Once the shortcrust pastry is kneaded, fragrant with vermouth, it is filled with chestnuts, chocolate and Strega liqueur, an Italian herbal liqueur.

Among our other Carnival recipes, we recommend trying Pignolata, typical of Southern Italy, Jam-Filled Crostoli or a classic that is good beyond measure, Cream-Filled Carnival Fritters.

Ingredients for 8 people

For the shortcrust pastry:
500 g of All Purpose Flour
2 Eggs
1 Egg Yolks
250 g of Butter
180 g of Sugar
60 ml of Vermouth
1/2 packet of Baking Powder
1 tablespoon of Lemon Peel
1 pinch of Salt
Milk to taste
For the filling:
700 g of Chestnuts boiled
500 ml of Milk
350 g of Sugar
80 g of Unsweetened Cocoa Powder
100 g of Dark Chocolate
120 ml of Strega Liqueur

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Method

To make the Sweet Chestnut Ravioli, start with the shortcrust pastry. Pour the flour, baking powder, salt and lemon zest into a bowl and mix.
Make a well in the center, pour in the sugar, the whole eggs and the yolk, and start mixing with a fork.
Then add the butter, melted in a double boiler, and the vermouth, mixing first with the fork and then by hand. You should get a smooth, even dough.
Wrap it in plastic wrap and let it firm up in the fridge for a couple of hours.
Meanwhile, make the filling. Transfer the chestnuts to a saucepan with 400 ml of milk and 150 grams of sugar taken from the total, and cook for 30 minutes, stirring occasionally.
Then mash the pulp with a potato ricer and collect it in a bowl.
In another small saucepan, put the remaining milk and sugar and the cocoa. Once hot but not boiling, add the chocolate, broken into pieces by hand, and let it melt.
Pour the chocolate cream over the chestnuts, add the Strega liqueur and mix all the ingredients well. Set aside and let cool.
Roll out the shortcrust pastry on a floured work surface and, with a fluted round cutter, cut out disks about 10 cm (4 inches) in diameter.
Place a spoonful of chestnut cream in the center of each disk, then fold it in half, sealing the edges well.
Arrange them on a baking sheet lined with parchment paper and brush the tops with a little milk.
Bake the Sweet Chestnut Ravioli in the oven at 170 °C (340 °F) for 30 minutes and, once cool, decorate them with a dusting of powdered sugar. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

We recommend using ready-made steamed chestnuts to speed up the preparation of this tasty Carnival sweet.

Tips

If you have any shortcrust pastry left over, you can use it to make tasty cookies or small tarts. Just like the traditional kind, it is very versatile.

Storage

Sweet Chestnut Ravioli keep in a cookie tin for over a week.