Chestnut ravioli

IT IS NOVEMBER, TIME FOR CHESTNUTS AND IN MARCHE, ESPECIALLY IN PICENO AND IN FERMANO, THE CHESTNUT RAVIOLI ARE PREPARED, BOTH AL OVEN THAT FRIED

BAKED IN THE OVEN

FRIED

Are you greedy and want to try? We offer you the recipe in its two variants.
First prepare the filling which is the same for both variants, you need:

350 gr of chestnuts, blanched and skinned
30 grams of unsweetened cocoa powder
80 grams of sugar
2 tablespoons of aniseed liqueur
40 gr of espresso coffee

For the dough, you can choose between the shortcrust pastry for cooking in the oven or the pastry for frying.
SHORTBREAD FOR BAKING IN THE OVEN

500 gr flour
250 gr butter
200 gr sugar
3 eggs

Once made and cooled, the pastry must be rolled fairly thin, but without overdoing it
maintain greater consistency; then some discs are cut with a pastry cutter or a
glass. The filling is placed in the center of each disc and closes forming a crescent
making sure to seal the edges well.
Bake at 180 degrees on a baking sheet with parchment paper until lightly browned. A generous dusting
of icing sugar to finish.
LEAF FOR FRYING
If instead of baking you want to try the delicious fried variant then instead of the pastry
just described you need to prepare the dough, but the filling is exactly the same. the
ingredients for the pastry are:

400 gr flour type 0
30 gr butter
2 yolks and a whole egg
1 tablespoon of brown sugar
1 cup of white or sparkling wine

Make the dough and let it rest for about ten minutes. Roll the dough out to the plus level
subtle.
With a pastry cutter or a glass, make discs, put the filling and close in the shape of
crescent, wetting the edges with a little water, so that they seal well.
Fry in hot peanut oil. A generous sprinkle of powdered sugar for
to conclude.
Have a good taste! Which version do you like best?