INGREDIENTS

INSTRUCTIONS

FOR DOUGH
FOR FILLING
TO SERVE
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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