GIUSEPPE'S RAVIOLI DI CASTAGNE

Makes 60 pieces

480g plain flour

2 eggs, beaten pinch of salt

40ml extra virgin olive oil

50ml warm milk

50g soft butter

20g caster sugar vegetable oil, for shallow frying Filling

250g sweet chestnuts

4 tbsp cocoa powder

1 lemon, zested

100g ricotta cheese, strained

Prepare the pastry as you would make fresh pasta. Create a well in the middle of the flour and add the beaten egg, pinch of salt, oil, milk, butter and sugar. Slowly bring the flour to the centre with your finger tips and mix until combined. If the mixture is too dry, add more milk and knead until smooth. Allow the pastry to rest for a while. Store in the fridge, 10-15 minutes.

Put chestnuts in food processor with cocoa and lemon zest and blend till smooth. Mix in the ricotta.

Roll the chilled dough into a strip about 10cm wide and 2mm thick. Place heaped teaspoons of chestnut puree at intervals along the long side of the pastry. Fold the other half over and cut half-moon shapes around the puree using a rotary cutter. Press the edge firmly together and crimp with a fork.

In a deep pan, shallow fry ravioli in vegetable oil until light golden brown. Place on kitchen towels to soak up excess oil and coat with caster sugar.