Rose’s Chestnut Ravioli

Rose’s Chestnut Ravioli


  • 3 pounds chestnuts peeled
  • 1 cup sugar
  • 1 vanilla bean
  • 1 quart heavy cream
  • 1 cup chopped roasted chestnuts


  • 1 pound flour (all purpose)
  • 4 whole eggs
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Filling: Add the peeled chestnuts, cream, sugar, and vanilla bean to a pot. Simmer until tender. Purée in a food processor until smooth. Add the chopped chestnuts and salt and pepper.

Pasta: Combine all ingredients in a bowl. Mix until dough is formed. Let stand covered for 20 minutes. Form ravioli by rolling out the pasta dough and filling with chestnut stuffing. Serve with roasted venison and a red wine juniper berry sauce.