INGREDIENTS

INSTRUCTIONS

Here are some recipes from the Safeway magazine that I've formatted
into meal master.  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. Posted to MM-Recipes Digest V3 #326  Date: Thu, 28 Nov 1996
15:28:59 +0000  From: Susan Taft <jr03@dial.pipex.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 104
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 23mg
Sodium: 213.5mg
Potassium: 45.9mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: 2.4g
Protein: 1.5g