Calgionetti - Chestnuts fried Ravioli

Name: Calgionetti - Chestnuts fried Ravioli
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 500 g of chestnuts; 125 g of roasted almonds; 30 ml of coffee; ½ lemon zest; ½ orange zest; 80 g of dark chocolate; 80 ml of Sambuca liquor; 500 g of 0 flour; 4 tbsp of extra virgin olive oil; 100 ml of white wine; 120 ml of water; 1 ltr of vegetable oil (for frying); Sugar and cinnamon (to dust)

3 steps

Prep:1h 30min

This is a very special and rare treat from my home region of Abruzzo. The name of the pastry itself is secretive and triggers suspense around it. Calgionetti Abruzzesi are sweet deep fried ravioli, made with eggs free pasta and filled with chestnuts, almonds and cocoa, simply delicious. A great dairy free alternative to most pastries. Available in chestnut season from late October until Christmas, during the festive weeks these amazing treats are always a must on my table. In my family, we frozen chestnuts in October to have these delights whenever we want.

Updated at: Sun, 25 Feb 2024 19:51:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories711 kcal (36%)

Total Fat32.6 g (47%)

Carbs88.9 g (34%)

Sugars8.3 g (9%)

Protein11.9 g (24%)

Sodium5.4 mg (0%)

Fiber9.4 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Start with the filling. Roast the chestnuts in a pan on high heat or in the oven at 220 degrees until they are burnt all around the skin. Peel them and boil in water until soft. Remove from the boiling water and mash the chestnuts while still hot. Mash well and then combine with the coffee, the Sambuca, the orange and lemon zest grated, finely chopped toasted almonds and chopped chocolate. Mix well while hot until it everything is well combined in a rough mixture. If too dry add a spoon of water.

Step 2

Now, prepare the pasta. Knead all the ingredients together. Make sure the dough is lump free, creating a smooth and elastic pasta. If too wet, add flour on the other hand, if too dry and not binding add water. Roll the pasta out into very thin sheets with a pasta machine. Prepare the ravioli. Divide the filling into each raviolo, weighing approximately 10 g each. Once the ravioli are filled, fold the pasta over and cut with a pastry wheel as you please.

Step 3

Heat the vegetable oil and allow to reach 170 degrees. Fry the ravioli in the oil, a couple at a time. Baste them with the hot oil with a spoon and turn them carefully upside-down and as soon as they are well golden all around, strain from the hot oil. Pat dry with kitchen paper and sprinkle right away with sugar and cinnamon. Serve warm or store for a couple of days and serve at room temperature.