Ravioli san guiseppe

Yield: 20 Servings

Measure Ingredient
\N \N FOR DOUGH
8 ounces Plain flour, sifted
\N \N Pinch of salt
2½ ounce Caster sugar
4½ ounce Butter, diced
1 \N Egg
½ teaspoon Finely grated lemon zest
\N \N FOR FILLING
3 fluid ounce Hot weak China tea
12 ounces Caster sugar
6 \N No need to soak prunes
1 pounds Apples
2 ounces Pine nut kernels
\N \N Icing sugar to dust
\N \N TO SERVE
\N \N Whipped cream or vanilla
\N \N 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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