Chestnut Ravioli

Pastry:

- 2 egg yolks
- 1 Tablespoon water
1 1/2 Tablespoons white wine
4 teaspoons olive oil
1 1/4 cups all-purpose flour

Preparation:

Pastry:

Whisk together egg yolks, water, wine and olive oil. Sift flour onto a clean workspace and make a well in the center. Pour the liquid into the center and begin working the flour inward until you have a dough. Knead the dough until smooth, cover, and set aside.

Filling:

Combine the chestnut puree, candied orange, almonds, chocolate, amaretto, vanilla, honey and cinnamon until well-blended.

Roll pastry dough in a rectangle to 1/8-inch thickness. Cut 3-inch circles and place 1 tablespoon of filling on each. Fold over and press edges to seal.

Deep-fry in hot oil until golden and drain on paper towels. Let cool slightly and dust with powdered sugar.