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1
Place the drained chestnuts in a 2 quart pot with the milk and bring to a boil.
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2
Lower heat and simmer until very soft, about 1 hour.
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3
Remove the chestnuts and set aside the cooking liquid.
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4
Mash the chestnut thoroughly with a fork or puree until smooth in a food processor.
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5
In a 12 to14-inch saute pan heat the oil until smoking.
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6
Add the treviso and cook until soft and quite dark, about 8 minutes.
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7
In a large mixing bowl stir together the chestnut puree, the cooked treviso, the ricotta and the Parmigiano until well blended.
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8
Roll the basic pasta dough on the thinnest setting and cut the dough into 2-inch squares.
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9
Place a teaspoon of the filling in the center of half of the squares and place the remaining squares over the top to form square ravioli.
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10
Press the edges carefully to close and set aside until ready to eat.
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11
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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12
In a 12 or14-inch saute pan melt the butter over medium heat.
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13
Drop the ravioli into the boiling water and cook until tender, about 4 to 5 minutes.
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14
Add the treviso to the butter and stir to mix.
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15
Remove the ravioli from the boiling water and carefully place in the pan with the butter.
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16
Toss gently over medium heat until the pasta is well dressed and serve immediately with grated Parmigiano on the side.
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17
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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18
Make a well in the middle of the flour and add the eggs and the olive oil.
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19
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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20
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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21
The dough will come together when half of the flour is incorporated.
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22
Start kneading the dough with both hands, using the palms of your hands.
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23
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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24
Lightly reflour the board and continue kneading for 6 more minutes.
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25
The dough should be elastic and a little sticky.
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26
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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27
Roll or shape as desired.
