Filling:
- 3 pounds chestnuts peeled
- 1 cup sugar
- 1 vanilla bean
- 1 quart heavy cream
- 1 cup chopped roasted chestnuts
Pasta:
- 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.