This is a recipe from southern Tuscany, where chestnuts are collected from Mount Amiata. Here, they're boiled and mashed and then used along with ricotta as a filling for ravioli. It's a simple dish dressed in butter and wild fennel seeds.
As chestnuts are naturally quite sweet, you can be heavy-handed on the Parmesan, and you may even like to add some crisp, fried bits of pancetta to garnish the dish and add a pop of savoriness. If you're not a fan of fennel seeds, you could use the very classic sage in the sauce and leave them out of the filling.
For an idea on what the chestnut slicer looks like: http://amzn.to/1OGlhot —Emiko