Fried pasta with chestnut filling

Boil peeled chestnuts in milk with a pinch of salt and vanilla. Pass through a sieve and add sugar, alchermes and vanilla-flavoured icing sugar. Make the pasta dough with egg, flour, sugar and butter; roll out finely, and place a small spoonful of the chestnut filling in rows on the dough; cover with another sheet of dough and cut with the special cutting utensil into ravioli shapes. Deep-fry in very hot vegetable oil. When ready they may then be glazed with a mixture of sugar and alchermes, if desired.