Ingredients
For the pastry:
1-1/4 cups all-purpose flour
2 egg yolks
1 tablespoon water
1-1/2 tablespoons white wine
4 teaspoons olive oil

For the filling:
1/2 pound cooked chestnuts or canned chestnut puree
4 teaspoons honey
2-1/2 tablespoons grated bitter chocolate
1-2 tablespoons rum
3 tablespoons toasted almonds, chopped
1/4 cup chopped candied orange or lemon peel
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Oil for deep frying
Powdered sugar for garnish

Instructions
Make the pastry:
Sift flour onto a pastry board, make a well in the center, and add the egg yolks, water, wine and olive oil. Work the flour from the sides into the center, mixing well to a firm dough. Knead vigorously until smooth. Cover and set aside while preparing the filling.

Prepare the filling:
Force the chestnuts or the puree through a sieve. Add the honey, chocolate, rum, almonds, candied peel, cinnamon and vanilla. Blend thoroughly.

Roll the pastry into a thin sheet, about 1/8-inch thick. Cut out circles about 3 inches in diameter. Put about 1 tablespoon of the filling onto each circle, then fold it over and press the edges to seal them.

Deep fry the ravioli until they turn a deep, golden color. Drain on absorbent paper. Dust with powered sugar, if desired.

Yield: 1 dozen

Per 2-ounce ravioli: 214 calories; 3g protein; 33g carbs; 6g sugar; 7g total fat; 1g saturated fat; 3g mono-unsaturated fat; 35mg cholesterol; 2g dietary fiber; 9mg sodium; 27mg calcium; 1mg iron.