Chestnut Ravioli, Ticino

Pass the cooked, peeled chestnuts through a passevite (metal sieve with a hand crank) or hair sieve and mix well with the remaining ingredients. Leave to cool for about an hour.

In the meantime, cook the dough: Form the flour into a wreath, sugar, salt and yeast into the bulge form. Add the softened butter and the eggs, work everything together to a dough that rests in the heat for 30 to 40 minutes.

Then roll out the dough to a thickness of 2 to 3 mm and cut out round cookies of 5 cm diameter with a cookie cutter. Place a little filling on the center of the cookies, brush the edge with egg white or possibly water, place a second dough cookie on top and press down well.

Boil the ravioli in lightly salted water for a few minutes, take them out, dry them on kitchen roll or a tea towel, sprinkle them with a little powdered sugar and serve them on – for example – a zabaglione.

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