Cook the potatoes 20 minutes, peel them and slice
them. Put them in a greased oven dish. Fry the onion 5 minutes; add
the wine and the cream and salt and pepper to taste. Pour this over
the potatoes and sprinkle them with cheese. Close with aluminum foil.
Bake the dish 20 minutes at 200 degrees
Roll out the pasta
dough as thin as possible, preferably using a pasta machine. Cut it
in rectangles, double the size of your estimated piece of ravioli. Cook
the chestnuts 20 minutes and puree them. Add the cream cheese and the
pancetta and pepper and salt to taste. Make little heaps on each dough
rectangle, fold them and press the sides well together. Bring a large
pan of water to the boil and cook the ravioli 3-4 minutes. Heat the
crème fraîche and pour this over the ravioli.