Chestnut, chocolate and almond ravioli

True pasta lovers will appreciate a sweet version of the Italian flour staple. This one by Canberra's Italian & Sons, fried until crisp around the edges, is a warm and nutty ode to Autumn. Serve with a good dusting of cinnamon and vanilla sugar for a memorable end to a meal.

Chestnut, chocolate and almond ravioli Credit: Getty Images

• serves

  4

• prep

  1:20 hour

• cook

  25 minutes

• difficulty

  Mid

Ingredients

Pastry

• 450 g Flour
• 150 g sugar
• 80 g butter
• 1½ tbsp bicarbonate soda
• splash of milk
• Olive oil
• Salt

Filling 

• 250 g chestnuts
• 100 g dark chocolate
• 50 g almonds, finely chopped
• 50 g candied fuit
• 1 lemon

Instructions

In a bowl, mix the flour, egg and a pinch of salt. Once combined, add the sugar and butter and mix well. Add some milk until you achieve a soft wet dough. Rest the dough for at least one hour.

Once rested, add the bicarbonate that has been diluted in a very small amount of room temperature milk. Mix well. Boil the chestnuts in boiling salted water until the hard shell starts to come loose. You can also roast them if you like (the end result is to create a chestnut puree). Add the chocolate in small pieces, and the fine chopped almonds.

Combine with the candied fruits and some lemon zest until you achieve a semi firm but soft mixture. Using a pasta machine or rolling pin, extend the dough out and cut into squares similar to a ravioli. Fry and serve hot, sprinkled with cinnamon and vanilla sugar.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.