Apulian Baked Sweet Ravioli (Apulia)

Desserts

Ingredients

Custard:

Egg yolks - 5

Granulated sugar - 2/3 cup

All purpose flour - 1/4 cup

Vanilla powder or extract - pinch

Milk - 2 cups

Rind of 1/2 lemon

Ravioli pastry:

All purpose flour - 4 cups

Granulated sugar - 3 tbsps

Salt - pinch

Mild olive oil - 1/4 cup

Sweet white wine - 1 cup

Black cherry jam

Egg, lightly beaten - 1

Oil

Custard: Beat the egg yolks and sugar until well mixed and blend in the flour. Mix the milk with vanilla to taste and gradually add it to the egg mixutre. Pour the mixture into the top of a double boiler, add the strip of lemon rind and cook over hot water, stirring constantly, until the custard is very thick. Pour into a bowl and leave to become quite cold.

Ravioli pastry - Sift the flour, sugar and salt onto a pastry board or into a large bowl. Make a well in the center, add the oil and enough wine to make a firm, pliable dough. Knead well and roll out very thinly into a square or rectangular sheet.

Arrange a neat row of teaspoonfuls of custard cream about 4 inches apart and 2 1/2 inches from the edge of the dough. Top each mound with a tsp of cherry jam. Fold the nearest edge of the dough over the row of filling and press down firmly between each little mound to seal it completely. Cut out squares with a pastry wheel or a sharp knife. Continue in this manner until all the pastry and filling are used up. Brush each square with beaten egg.

Grease a baking sheet with oil and arrange the squares on it in neat rows. Bake in  a moderate oven (375F) for 15 to 20 minutes or until golden brown. Serve warm or cold.