- In a large bowl, place the flour. Make a well in the centre and pour in the eggs and oil. Stir with a fork.
- Place the dough on a work surface and knead until smooth. Cover with a damp clean cloth and let stand for 15 minutes.
- Chop the chestnuts in a food processor.
- Add the remaining ingredients and purée until smooth. Set aside.
- Line a baking sheet with parchment paper.
- Knead the dough again for 3 to 5 minutes. Cut into 2.5-cm (1-inch) thick slices and place a piece in the pasta machine according to the manufacturer's instructions, to make a long strip.
- Place the sheet of dough on a lightly floured surface. Cut the strip in half lengthwise. Brush half with water, and cover with about 15 ml (1 tablespoon) of chestnut purée at 10-cm (4-inch) intervals. Cover with the other strip of dough and press to seal. Cut the ravioli with an 8-cm (3-inch) in diameter round cookie cutter or cut in between each ravioli for squares. Place on a baking sheet as you go. Repeat with the remaining ingredients. Cover the sheet with plastic wrap. Keep refrigerated or freeze for later use.
- Preheat the oil in the deep fryer to high temperature.
- Fry the ravioli, 5 or 6 at a time, until browned on both sides. Drain
- Sprinkle with icing sugar if desired.
The fresh chestnuts are sold in the winter, in good specialty grocery and greengrocers. I advise you to use pre-cooked chestnuts, sold vacuum packed, offered in some grocery and pastry shops throughout the year.