Chocolate Chestnut Ravioli, continued

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.



These are shockingly tasty, but don't get too impatient! Let them cool a little first!!