"Sweet ravioli" is a tasty cherry filled cookie with in delicate cookie "pasta".
A food processor will help assemble this cookie quickly. Also, Marsala wine is
particularly nice in this recipe. Cookies may also be deep-fried.
Recipe by: The Cookie Tin
5 ounces butter
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking soda
pinch of salt
1/3 cup chilled dry wine
3/4 pound ricotta cheese
1/4 cup sifted powdered sugar
zest of 1/2 lemon
1 cup cherry preserves
1 beaten egg
powdered sugar, optional
Rub together butter, flour, sugar, baking soda, and salt until mixture is
crumbly. Mix in egg and wine. Form the dough into a ball, wrap in plastic wrap
and refrigerate 1 hour. Meanwhile make filling by combining the ricotta, sugar,
lemon zest, and cherry preserves. Preheat oven to 350°F. Lightly grease cookie
sheets or line with parchment paper. Roll out dough between two pieces of wax
paper until 1/4"-1/8" in thickness. Carefully remove the top sheet of wax paper.
Cut dough into rectangles (these will fold over to make squares. Put some
filling in the "center" of the side of the rectangle. Fold over the rectangle to
make a square. Squeeze ends closed and press all sides with a fork. Place on a
baking sheet about 2" apart and brush tops with beaten egg. Bake for 9-12
minutes or until golden brown. Let cool on cookie sheet 2-3 minute then transfer
cookies to wire racks to cool completely. Sprinkle with powdered sugar.