Pour the olive oil in a saucepan and place it over medium heat until hot. Then add the onion and garlic.

Cook for 3 minutes. Then also add the chopped chestnuts. Season with a pinch of pepper and salt.

Stir and cook for 3 more minutes until the cream is almost absorbed. The filling should be sticky and firm, not runny. Take the pan off the heat and let it cool. Then transfer it to a blender.

Blend well until you get a creamy puree. Put it aside until later. Sprinkle your pasta machine with flour. Roll the dough until it's thin enough. I went as far as stand 7 for the chestnut ravioli.

Dust occasionally with flour to avoid sticking. Cut the pasta into the shape you want and then top with half a teaspoon of chestnut filling.

Lightly brush the sides with a little water (or eggwash) and cover with another pasta sheet or fold the single pasta circle like I did.

Press well to secure the edges. Repeat this until you run out of filling or dough. Put the finished ravioli on a floured baking tray. Melt the unsalted butter in a non-stick pan over medium-low heat and add the sage. Warm the butter until it's fragrant. Cook the chestnut ravioli in salted boiling water for about 3 minutes until they rise to the surface. Transfer them onto plates. Drizzle with the sage butter. Finish with a sprinkle of freshly ground pepper and serve.