Chestnut Ravioli in Mascarpone Sauce

Make a cut in the shells of the chestnuts with a sharp knife and cook them in water for 45 minutes. Drain and remove the shell and internal skin.

In a blender or food processor combine the chestnuts, ricotta, salt, nutmeg and rosemary. Blend until smooth.

Make the pasta dough with the flour and eggs. Roll it out and cut into 4 in wide strips and place 1/2 teaspoon of the filling at 2 in intervals along one side of each strip, folding each strip lengthwise back over the filling, pressing well around the filling. Cut the ravioli with a ravioli wheel or fluted pastry wheel. Cook them in plenty of boiling salted water for 5 to 7 minutes, until they rise to the surface, then drain.

Meanwhile, make the sauce: Put the mascarpone in the top of a double boiler with the sage leaves and beat with a wooden spoon until it becomes a fairly liquid cream. Serve the ravioli with the mascarpone sauce.