Ravioli Dolci - cooking recipe

Ingredients

Pastry Ingredients
1 cup all-purpose flour
1 cup cake flour
4 ounces white sugar
1/4 teaspoon baking powder
2 teaspoons lemons, zest of
3 ounces unsalted butter
1 large egg
2 tablespoons cold water
Filling Ingredients
1 lb seedless grapes
1/2 granny smith apple, cored and chopped
1/2 medium bosc pear, chopped and peeled
1/2 medium gala apple, peeled chopped
1/2 cup yellow squash, peeled and chopped
1/2 cup cold water
2 teaspoons orange zest
1 cup peeled roasted chestnuts, crumbled
2/3 cup golden raisin
1/2 cup pine nuts, toasted
2 tablespoons brandy
1 tablespoon unsalted butter

Preparation

Making the Filling-- In a saucepan combine-- grapes, pear, apples, zests, and squash.
Bring to a boil and cover slightly.
Cook until fruit is breaking down and very soft, adding more water if necessary.
Press the fruit thru a foley with a coarse blade.
Place back into pot and cook another 20 minutes.
Stir, and keep checking as not to scorch.
Its ready when it coats a wooden spoon.
Cool.
This takes a fair amount of time to do on low heat.
Add the chestnuts, raisins, and pine nuts, and brandy.
Stir well Otherwards what you made was sort of a mincemeat.
Pastry-- Combine all dry ingredients and zest.
Add butter chilled and in cubes.
Sprinkle with beaten egg, and water combined.
Combine until you have a pastry dough just forming into a ball.
This could all be done in a processor if desired.
Turn onto to board, gather into a loose ball.
Wrap in saran and chill.
Roll out the dough on a floured board about 1/8 inch thick.
or less Use a round 3 inch cutter cut out rounds.
Fill each with a teaspoon of filling.
Brush a little beaten egg around inner edges and fold over.
Crimp, and seal with a fork.
Re roll dough and continue until all scrapes are used.
Preheat oven 350 degrees.
Place on greased cookie sheets.
Bake 18 minutes until golden.
Cool on rack.
Dust with confectioners sugar.