A friend is currently gaga about chestnuts, and I sent her this Saveur recipe for tortellini made with chestnut flour and filled with chestnut and ricotta:
I've never cooked with chestnuts, and she's never made pasta, so our skills are complementary. But to me it looks kinda ... monotonous? I once before made the mistake of putting asparagus filling into ravioli made with asparagus pasta, but my last experience of chestnuts was about 40 years ago, and I have no idea what they go with.
My best idea so far is along the lines of "season of mists and mellow fruitfulness," so it's obvious I need help.