A request from Pam

This request is from Pam who comes from Utah. She has asked for a old recipe that she said she remembers her Grandmother Vita making but she herself has never made because she only remembers some of the ingredients and has no measurements. Well Pam, I have the recipe and it does take time to do, but the results are worth it. Please let me know if this recipe compares with your Grandmothers.

RAVIOLI DOLCI
Sweet Ravioli

This is a recipe that you can start tonight and finish tomorrow morning.

Crust: 1/4 pound (1 stick) unsalted butter, softened
1/2 cup sugar
1 large egg
2 tbsp regular sour cream
2 cups of unbleached all purpose flour
1 1/2 tsp baking powder
pinch of salt

Filling: 1 cup of whole milk Ricotta
1/4 sugar
1 egg yolk (use a large egg & save the white for the
topping)
1/2 tsp lemon extract

Topping: 1 lightly beaten egg white
2 tbsp sugar
1 tsp cinnamon

With this recipe I suggest you set up all your ingredients first into separate groups.

You are going to make the Crust First.

Use your electric mixer with the paddle attachment, and cream the butter and the sugar.
Add the egg and the sour cream. On a low speed, add the flour, the baking powder, and the salt. Mix until a dough forms.
Turn the dough out onto a floured bread board and knead until well blended. Form an almost square ball and wrap the dough
with plastic wrap and refrigerate for 2 hours or even overnight.

The Filling:
In a small glass bowl, mix the ricotta, sugar, egg yolk, and the lemon extract with a rubber spatula. Be sure to blend well.
Set the bowl aside.

Line cookie sheets with parchment paper and set aside.

Remove the chilled dough and place on a lightly floured bread board. Using a floured rolling pin, roll out the dough to about 1/8 inch thick. Use a round 2 1/2 inch ravioli cutter, cut circles from the dough. Re-roll the dough and cut into circles until all the dough used. Try to cut an even number of circles since you will be pairing them. You should get about 42 to 44 circles to give you about 21 to 22 cookies.

Place 1/2 the circles on the cookie sheets. This will save you from having to move the cookie after it has been filled.

Place about 3/4 of a teaspoon of filling into the center of the circles. Using a pastry brush, brush a little of the egg white on the edges of the dough filled circles.

Place a plain circle of dough on top of the filled dough circles. Press the edges together. Use a fork that has been dipped into flour to seal the edges tightly.

The Topping: Mix the sugar and the cinnamon and blend well. Brush the tops of the cookies with the remaining egg white and sprinkle with the sugar and cinnamon.

Bake the cookies in a preheated oven of 350 degrees for about 15 minutes or until a golden brown.

Cool the cookies completely on a wire cooling rack.
These cookies must be stored in the refrigerator in an airtight container.

Yet Another Request

This request comes from California. Ginger asked, was there a way to "Spice up Baked Apples". The answer is Yes and it is called, "MELE AL FORNO", BAKED APPLES WITH RED WINE. Since Ginger lives in California, she should be able to get some very good red wine to compliment the apples. Ginger, I hope this is what you are looking for.

MELE AL FORNO

makes 6 apples, 1 per serving

1 1/2 cups of red wine
1/2 cup of raisins, dark
Pinch of grated nutmeg
Pinch of ground cinnamon
4 tbsp of sugar
Pinch of grated lemon zest
6 tart apples of even size ( Granny Smith)
6 large pats of unsalted butter

In a small bowl combine the wine and the raisins.
Stir in the spices, sugar and the lemon zest.
Let the raisins soak for 1 hour or more.

Core the 6 apples .
Place the apples in a baking pan.
Either butter the pan or use cooking spray to coat the pan.

Divide the raisin mixture between the 6 apples adding an extra spoon of the liquid to each apple.

Pour the remaining wine mixture into the pan.
Top each apple with a pat of butter on the top of the raisin mixture.

Bake at 375 degrees for about 50 minutes or until the apples are soft.

Serve when done.
Use the extra liquid in the pan to pour over the apples when serving.