Recipe: Sweet Ravioli Stuffed with Chestnuts (fried Italian cookies)

Hi Cathy, Here is a recipe that I found in a cookbook in my collection. It doesn't match the filling you described but if the dough it right, maybe you could substitute ground figs and dates for the almonds and candied peel. We'll keep looking for a closer match. Happy Baking! Betsy

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SWEET RAVIOLI STUFFED WITH CHESTNUTS
(CALCIUNI DEL MOLISE)

"From a recipe my mom, Ann Cappone, used to make." - Bunny Sorge

FOR THE PASTRY:
1 3/4 cups all-purpose flour
2 egg yolks
1 Tbsp. water
1 1/2 Tbsp. white wine
4 tsp. olive oil

FOR THE FILLING:
1/2 lb. cooked chestnuts or 1 can pureed chestnuts
4 tsp. honey
2 1/2 Tbsp. grated bitter chocolate
1 to 2 Tbsp. rum
3 Tbsp. chopped toasted almonds
1/4 cup candied peel
Pinch of ground cinnamon
1/2 tsp. vanilla
Oil for frying
Confectioner's sugar (for sprinkling)
Additional ground cinnamon (for sprinkling)

TO MAKE THE PASTRY:
Sift flour on pastry board, making a well in center. Add egg yolks, 1 tablespoon water, wine and olive oil. Work flour from sides, mixing well to a firm dough. Knead until smooth; cover and set aside while you prepare filling.

TO MAKE THE FILLING:
Rub chestnuts through a sieve. Add honey, chocolate, rum, almonds, candied peel, cinnamon and vanilla. Blend thoroughly.

TO FILL AND FRY THE COOKIES:
Roll pastry out into a thin sheet. Cut out circles about 3-inches in diameter. Put a little filling on each circle; fold over and press edges firmly with a fork to seal them.

Deep fry in hot oil until golden brown. Take from pan and drain on paper towel.

Serve sprinkled with confectioner's sugar (sifted) and ground cinnamon.

Source: Treasured Italian Recipes Compiled by Miele Calabrese Battaglini, Distributed by the Rotary Club of Rochester, NY, 1990