St. Joseph Sweet Ravioli (Emilia-Romagna)

Desserts

Ingredients

Potato flour - 1 cup plus 2 tbsps

All purpose flour - 1 cup

Butter - 3 tbsps

Granulated sugar - 6 tbsps

Salt - pinch

Eggs - 2

Grated rind of 1 lemon

Cream of tartar - pinch

Baking soda - 1/4 tsp

Milk - 2 1/2 tbsps

Jam or thick custard cream

Butter for baking sheet

Confectioners sugar

Sift the flours into a bowl and cut in the butter. Add the sugar, salt, 1 egg, beaten, lemon rind, cream of tartar and baking soda dissolved in milk. Mix to a firm dough and knead well. Cover the bowl and leave in a refrigerator for 1 hour.

Roll the dough out very thinly and cut into circles about 2 inches in diameter. Put a teaspoon of jam on each circle and fold in half. Seal the edges well. Arrange the ravioli on a buttered baking sheet, brush with the remaining egg, beaten, and bake in a slow oven (350F) for about 30 minutes. Cool and serve, dusted with confectioners sugar.