*  Exported from  MasterCook  *

                          RAVIOLI SAN GUISEPPE

Recipe By     :
Serving Size  : 20   Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       FOR DOUGH

  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.

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