Ravioli Dolce

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  • 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


  1. In medium bowl, combine flour, potato starch and salt.
  2. 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.
  3. Wrap dough in plastic and refrigerate several hours.
  4. 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.
  5. Refrigerate cookie sheets for 15 minutes.
  6. Roll out remaining dough and cut into 2-inch squares. Brush edges with water.
  7. Remove cookie sheets from refrigerator and top each square with a plain one. Press edges with fork to seal.
  8. Bake immediately in a 350 degree F oven for 15 minutes or until cookies begin to brown.
  9. Cool and sprinkle with confectioners' sugar.

Makes about 2 dozen.