The Fischetti sisters, Lina & Maria, whom are the owners of their traditional Italian Naples, Campania, family venue, have quite a repertoire of desserts dating back generations. This is one of them.
Photo Credit: The Fischetti Sisters.
For the Ravioli:
300 grams of Bio or Organic Zero Zero Flour
50 grams of French butter or French style butter
50 grams of Confectioners sugar or Caster sugar
2 eggs: Medium Size Bio / organic
1 small mandarine or Tangerine ( for zest )
1 tsp. Vanilla extract
60m Bio Substainable Milk ( or organic )
3 Tblsps. + of Sweet Bio Evoo for sauté-ing
For dusting: Confectioners sugar
For the Filling:
400 grams of peeled chestnuts
100 grams of black chocolate ( for a " Bano Maria - to melt into a thick chocolate sauce )
Approx. 50 grams of Honey
2 Soup Spoons of Bio Heavy Cream
5 grams of Bio Flour for work Surface
For garnish: Hazelnuts or Walnuts or Almonds Crumbled
Zest of another Mandarine or Tangerine or Clementine
1 Snifter of: Cuban Golden Rum or Orange Liquor ( Grand Marnier or choice or Brandy )
Butter ( 45 grams )
Part 1)
1) For the filling: Place the cream, the zest, the liquor in a médium sized sauce pan and heat until simmering .. Remove from the heat and stir in the butter.
2) Take the peeled chestnuts and place them in a Sifter .. Do the same with the Room Temperature chocolate ..
3) Melt the chocolate in a heat proof bowl on top of a saucepan of gently simmering wáter. When it is melted, add the cream mixture and the chestnuts which have been puréed in a food processor with the other ingredients ( in number 1 ) ..
4) Now, transfer both the Melted chocolate & puréed chestnut combined mixture into a large glass bowl and add the honey. Let sit ..
Part 2) The Ravioli
1) To prepare the ravioli, take the flour, the sugar and zest and vanilla and place all in a food processor. Gradually add the milk and then form a spherical or ball shape .. Remove from the food processor and with your hands, you shall begin to knead the dough. ( 5 Minutes ) and wrap the dough ball in plastic wrap ..
2) Now, divide the dough into 4 equal parts. Using a Rolling pin or a Pasta Machine, roll each ball until you have 4 sheets of pasta dough and to prevent sticking, dust with extra flour.
3) With a large pastry cutter or cookie cutter, emboss circles from the pasta dough, and put a generous spoonful of the chestnut and chocolate "ganache " into the center of each circle.
4) I brush the edges of the dough with a Little bit of Sparkling wáter and I seal and fold over to make a neat semi circular "dome pocket". Then with a fork, I press down the edges on all sides, to créate a border so that the ganache does not seep out ..
5) Quintessential Advice: place the ravioli on a floured baking tray while working ..
6) Once all the ravioli are prepared, pour some Italian or Spanish or Napa Valley Fruity Evoo in a large skillet ..
7) Heat the Evoo to lower simmer ..
8) Gently and very carefully, lower the uncooked ravioli into the hot oil and sauté until Golden on each side ..
9) With a slotted spoon, take out the ravioli and drain the Evoo on a tray or large plate, lined with Absorbent Kitchen Towelling ..
10) Now drizzle the ravioli with the honey and some zest and hazelnut crumbs or walnut crumbs or almond crumbs ..
Place a piece of lengthwise match stick zest slices on each one ..
