Potatoes with wine and cheese and ravioli with chestnuts recipe

	Potatoes with cheese and wine		Ravioli with chestnuts
	12 MEDIUM SIZE POTATOES, washed 1 ONION, chopped 1 1/2 CUP CREAM 1 CUP WHITE WINE 100 GRAM CHEESE, grated		400 GRAM FRESH PASTA 200 GRAM CHESTNUTS, peeled 100 GRAM PANCETTA, chopped 100 GRAM CREAM CHEESE 1 CUP CRÈME FRAÎCHE
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 Celsius.		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.
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