Ravioli san guiseppe
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Ravioli san guiseppe
Last updated 6/12/2012 1:19:57 AM. Recipe ID 51485. Report a problem with this recipe.
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      Title: Ravioli san guiseppe
 Categories: Desserts
      Yield: 20 Servings
           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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Recipe ID 51485 (Apr 03, 2005)

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