Ingredients: 

pastry,

400 g chestnuts,

60 g sugar,

90 g cocoa,

60 g dark chocolate,

milk.

Preparation (Medium - 45 min.):

Peel and boil chestnuts.

When ready, drain and mash them.

Add sugar, cocoa, and chocolate melted with some milk.

The mixture has to be thick.
Roll quite finely the pastry, cut in discs and put some mixture in the centre.

Close ravioli with your fingers and bake in oven at 180° C.

Moisten with alchermes liqueur and garnish with refined sugar.

Wines:

Regional liqueur: Rosolio di rose

Nationale wine: Moscato Rosa D.O.C. – Alto Adige

Foreign wine: Porto Ruby – Portogallo.

Recipe supplied by: Consorzio Castanicoltori di Castel del Rio c/o comunità Montana della Valle del Santerno.
Via Mengoni, 2 - 40025 Fontanelice (Bo)