Verna and Marina Orsini’s Chestnut Dessert Ravioli
Verna and Marina Orsini’s Chestnut Dessert Ravioli
Ingredients
- 2 1/2 cups (625 ml) flour
- 4 eggs
- 2 tablespoons (30 ml) olive oil
- 3/4 lb (350g) vacuum-sealed cooked chestnuts (see note)
- Grated zest of 1/2 orange
- Grated zest of 1/4 lemon
- 1/4 teaspoon (1 ml) cinnamon
- 1/4 cup (60 ml) cocoa
- 1/4 cup (60 ml) dark rum
- 2 tablespoons (30 ml) coffee liqueur (Tia Maria)
- 6 tablespoons (90 ml) sugar
- 1/4 cup (60 ml) of espresso, cold
Instructions
- In a large bowl, place the flour. Make a well in the centre and pour in the eggs and oil. Stir with a fork.
- Place the dough on a work surface and knead until smooth. Cover with a damp clean cloth and let stand for 15 minutes.
Verna and Marina Orsini’s Chestnut Dessert Ravioli