Place the drained chestnuts
in a 2 quart pot with the milk and bring to a boil. Lower heat and simmer
until very soft, about 1 hour. Remove the chestnuts and set aside the cooking liquid. Mash
the chestnut thoroughly with a fork or puree until smooth in a food processor
. In a 12 to14-inch saute pan heat the oil until smoking. Add the treviso and cook until soft and quite dark, about 8 minutes. In a large mixing bowl stir together the chestnut puree, the cooked treviso, the ricotta and the Parmigiano until well blended. Roll the basic pasta dough on the thinnest setting and cut the dough into 2-inch squares. Place a teaspoon of the filling in the center of half of the squares and place the remaining squares over the top to form square ravioli. Press the edges carefully to close and set aside until ready to eat. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 or14-inch saute pan melt
the butter over medium heat. Drop the ravioli into the boiling water and cook until tender, about 4 to 5 minutes. Add the treviso to the butter and stir to mix. Remove the ravioli
from the boiling water and carefully place in the pan with the butter
. Toss gently over medium heat until the pasta is well dressed and serve immediately with grated Parmigiano on the side.