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Raviole di S. Giuseppe
(St. Joseph's Ravioli)
Mix 300 grams of flour wiih 2 egg yolks, 80 grams of butler, the grated rind of half a lemon, a pinch of salt and some tablespoons of milk. Knead well, then leave the dough to rest for about 1 hour. Roll it out to a thickness of about Vi centimeter and cut large discs. Put 1 teaspoon of jam (or of confectioner’s cream) in the center of each disc; then fold the disc giving it a crescent shape and seal the edges well. Butter an oven tray, place the ravioli on it and brush their surface with egg yolk. Bake in a medium-hot oven for about 30 minutes. When cool, sprinkle with sugar.
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