For the Filling:
1 cup chestnuts, peeled, steamed
1 cup vegetable broth
2-3 bay leaves, depending on size
1/4 cup mascarpone cheese
1/4 cup ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
For the Dough:
12 ounces all-purpose flour
4 large eggs
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
For the Sauce:
4 tablespoons unsalted butter
1/4 pound robiola cheese, left at room temperature until soft and gooey
kosher salt, to taste
black pepper, to taste
1 tablespoon fresh parsley