Iron Chef Moo takes on Blogathon 2007 to raise funds for the National Kidney Foundation.

Saturday, July 28, 2007

Chocolate Chestnut Ravioli

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
6 tbs grated bitter chocolate
3 tablespoons toasted almonds, chopped
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Oil for deep frying
Powdered sugar for garnish

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, cinnamon and vanilla. Blend thoroughly.

Got all that? Go have a drink, we'll be back in 30 with prep and photos!


mdevnich said...

With autumn on its way, chestnuts from China will soon be available... I'm making a note of this one.

Tanya said...