8 oz Plain flour, sifted
Pinch of salt
2 1/2 oz Caster sugar
4 1/2 oz Butter, diced
1 Egg
1/2 ts Finely grated lemon zest
FOR FILLING
3 fl Hot weak China tea
12 oz Caster sugar
6 No need to soak prunes
1 lb Apples
2 oz Pine nut kernels
Icing sugar to dust
TO SERVE
Whipped cream or vanilla
Ice cream.
To make the dough, put the flour, salt and sugar in a
food processor and, with the machine running at full
speed, add the butter until incorporated. Then add the
egg and lemon zest and process for a few seconds until
a soft dough has formed. Scrape the dough onto a sheet
of clingfilm, then form into a cylinder and chill for
at least 1 hour. To make the filling, sweeten the tea
with 2 tspn sugar and soak the prunes in it. Peel,
core and slice the apples. Put the rest of the sugar
in a large pan with 2 tbsp water. Heat gently,
stirring occasionally, until the sugar has dissolved.
Add the apple slices. Increase the heat to medium and
cook, without stirring, until the apples are candied
(approx. 20 mins). Most of the liquid will evaporate
leaving a thick syrup. Drain and chop the prunes and
add to the pan with the pine nut kernels. Remove from
the heat, cool slightly then transfer to a bowl and
leave to cool. Preheat the oven to 180°C (350°F). To
assemble the ravioli, cut a slice off the end of the
dough cylinder and roll out on a floured surface. Use
a 3 inch cutter to cut out a neat circle. Repeat using
the rest of the dough to make approx. 20 circles.
Place a small spoonful of the filling on each circle.
Brush the edges with a little water and fold over to
make a half circle. Crimp the edges to seal firmly.
Place all the ravioli on a greased baking sheet and
bake for 10-15 minutes or until light golden. Cool
slightly and dust with icing sugar and serve with
cream or ice cream.
