Ravioli San Giuseppe from Keep it Simple by Alastair Little
The nearest thing I can think of which comes close to the Renaissance taste of this unusual dessert is a really good mince pie. They are fiddly to make and, unusually for ravioli, are baked in the ...
Ingredients
- 2 eggs
- 1 tsp lemon zest
- 255g/9oz butter
- 1 heaped tsp of China tea (or 1 tea-bag)
- 675g/1½lb caster sugar
- 450g/1lb flour
- icing sugar, to dust
- 140g/5oz caster sugar
- 12 prunes
- 900g/2lb Granny Smith or Cox’s apples
- pinch of salt
- 115g/4oz pine nuts
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