Sweet Ravioli

Recipe Ingredients

1 cup butter or margarine, softened

2/3 cup granulated sugar

1 egg, beaten

1 teaspoon grated lemon rind

1/4 teaspoon almond extract

2 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

About 1/2 cup raspberry preserves

Sifted confectioners' sugar


Beat butter at medium speed of an electric mixer; gradually add 2/3 cup sugar, beating well. Add egg, lemon rind, and extracts; mix well.

Combine flour, baking soda, and salt; add to creamed mixture. Divide dough in half. Roll each portion of dough between 2 sheets of wax paper to a 12-inch square. Chill at least 1 hour.

Remove one portion of dough from refrigerator; remove top piece of wax paper, and cut dough into 1 1/2-inch squares. Place 1/4 teaspoon raspberry preserves in center of half of squares; brush edges of filled squares with water. Place unfilled squares over filled squares; press edges to seal. Cut an X on top of each. Repeat with remaining dough and preserves. Place cookies on greased cookie sheets, and bake at 350 degrees F for 9 to 11 minutes or until edges are lightly browned. Remove from oven, and cool on baking sheets 4 to 5 minutes. Transfer cookies to wire racks, and cool completely. Sprinkle with confectioners' sugar.

Makes 4 dozen.

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