Baked pastry squares stuffed with jam

Baked pastry squares stuffed with jam

Ravioloni dolci con marmellata

By
From
Pasta
Makes
24 parcels
Photographer
Laura Edwards

In our household, when I was a child, this was the best way of using up some of the huge amounts of jam my mother used to make during the season. It was always a delight to come home from school and find these stuffed baked parcels for tea. With six of us to cater for, huge quantities were made each time. The addition of butter to this basic pasta dough (flour and eggs) makes the dough shorter, which makes it more like a pastry and enables it to be baked.

Pastry

Ingredients

Quantity Ingredient
300g italian ‘00’ flour
A pinch salt
3 medium eggs, beaten
75g unsalted butter, melted and cooled, plus extra for greasing

To finish

Quantity Ingredient
400g jam of your choice
icing sugar, for sprinkling

Method

  1. To make the pastry, sift the flour into a bowl with the salt, and make a well in the middle. Put the eggs in the middle along with the melted butter, and start to mix the flour from the sides into the liquid ingredients. Mix with your fingers until everything is amalgamated, and you have a smooth pastry. Wrap in cling film, and let the dough rest for an hour in the fridge.
  2. Preheat the oven to 180°C.
  3. With a rolling pin or a pasta machine roll the dough out to sheets 3mm thick and as long as you can. Cut into bands 12cm wide and position a tsp of jam at 5cm intervals (each tsp placed closer to one edge of band than the other). Brush some water around the jam. Cover the dollops of jam by folding the other long side of the pasta over the filling and press with your hands all round the jam dollops to seal the ravioloni. Cut with a pastry cutter and put the parcels on a greased baking tray.
  4. Bake in the preheated oven for 15–20 minutes. Serve hot, sprinkled with icing sugar, or leave to cool. Either is delicious.
Tags:
Antonio
Carluccio
pasta
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