Alto Adige-style sweet fruit ravioli

(Sgonfiotti alla frutta)

Makes approximately 40 ravioli

150 g (5½ oz) chestnuts

200 g (7 oz/1¹/₃ cups) plain (all-purpose) flour, plus extra, if needed

100 g (3½ oz) rye flour

120 g (4¼ oz) unsalted butter, softened

1 x 59 g (2¼ oz) free-range or organic egg

3 tablespoons cream (pouring), plus extra, if required

a pinch of fine sea salt

1½ tablespoons red currant jelly

150 g (5½ oz/¾ cup) grated peeled apple

20 g (¾ oz/¹/₃ cup) fresh breadcrumbs

olive oil, for frying

icing sugar, for dusting

Use a sharp knife to cut a cross in the top of each chestnut and place in a small saucepan. Cover with water and boil for 20 minutes or until tender all the way through. Peel the chestnuts while still warm and mash with a potato masher. Set aside.

Combine the flours and butter in a large bowl with your fingertips until crumbly. Add the egg and cream with a pinch of sea salt to form a nicely worked shortcrust dough (see Note). Wrap in plastic wrap and allow to rest in the refrigerator for about an hour.

Prepare the filling by combining the red currant jelly, apple, chestnuts and breadcrumbs. On a lightly floured work surface, roll out the dough to form a very thin sheet, about 2 mm (1/16 inch) thick. Cut 5–7.5 cm (2–3 inch) rounds out of the rolled dough using a pastry cutter. Place a large teaspoonful of the filling in the middle and fold over to form large half-moon ravioli. Press with a fork to reinforce the seal. Repeat until the dough or filling have run out. Re-roll offcuts if desired. Heat 2.5 cm (1 inch) of olive oil in a deep-sided frying pan over medium–high heat and fry the ravioli in batches for about 4 minutes or until golden. Drain on paper towels, dust with icing sugar and serve hot.

NOTE: Due to the lack of gluten in rye flour, you will need to knead this dough for a lot longer before you allow it to rest. This also creates a more fragile dough. A little extra flour on the work surface and greater care will be needed when making the sgonfiotti.