Nutella Recipes
Ravioli Dolce
Yield: about 2 dozen
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup potato starch
- Dash of salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 egg
- 2 tablespoons brandy
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- Nutella
- Confectioners' sugar
Instructions
- In medium bowl, combine flour, potato starch and salt.
- Cream together butter and sugar. Add egg, brandy, lemon peel and vanilla extract; beat until light and fluffy. Gradually add dry ingredients and mix until just combined.
- Wrap dough in plastic and refrigerate several hours.
- Roll out half the dough on a lightly floured surface to 1/8 inch thick. Cut dough into 2 inch squares and place on buttered cookie sheets. Top with a teaspoon of Nutella. Avoid getting Nutella on edges of cookies.
- Refrigerate cookie sheets for 15 minutes.
- Roll out remaining dough and cut into 2 inch squares. Brush edges with water.
- Remove cookie sheets from refrigerator and top each square with a plain one. Press edges with fork to seal.
- Bake immediately in a 350 degree F oven for 15 minutes or until cookies begin to brown.
- Cool and sprinkle with confectioners' sugar.