*  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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