Chestnut Or Ricotta Filled Ravioli Cookies

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I remember these cookies as being served near the holidays by one of my grandmothers.

source	John Asilo
categories	cookies, dessert, holiday
yield
prep time
total time

INGREDIENTS

[Dough]

1 ½ cup flour

2 egg yolks

1 tbl water

1 ½ tbl white wine

4 tsp olive oil

[Chestnut Filling]

½ lb of cooked chestnuts or canned chestnut puree

4 tsls honey

2 ½ tbl grated bitter chocolate

1 to 2 tbl rum

3 tbl toasted almonds, chopped

¼ cup chopped candied orange or lemon peel

½ tsp ground cinnamon

1 tsp vanilla

oil fro frying

powdered sugar

INSTRUCTIONS

[Filling]

1. Force the chestnuts or puree through a sieve. Add honey, chocolate, rum, almonds, candied peel, cinnamon and vanilla. Blend thoroughly.

[Assembly]

2. Roll pastry into thin sheet about 1/8-inch thick. Cut into circles about 3" in diameter (bigger for ricotta filling). Put about a tablespoon of filling on each circle. Fold over and press edges to seal.

3. Deep fry the ravioli until deep golden color.

4. Drain on paper towel and dust with powdered sugar.

NOTES

Either chestnut filling or canolli filling may be used. If using canolli filling, don't mix it too much or it will get watery.

NUTRITION