Ingredients
For pastry dough
1 cup wheat flour
1 cup potato flour
1/4 cup sugar
1/8 cup butter, room temperature
2 1/2 tablespoons milk
1 extra large egg
finely grated zest of 1 lemon
For filling
(thick) jam or marmalade
coarsely ground nuts (optional)
For egg wash
1 egg, beaten
For dusting
icing sugar
Directions
Work the pastry dough ingredients into a firm but malleable dough (If the dough is too hard, add a touch more milk). Knead for about 10 minutes.
Form into a ball. Wrap with plastic wrap and let it rest in a cool place for about 1 hour.
Roll out the dough to about 1/8-inch thick.
Using a cookie cutter cut out rounds about 2 1/2 inches in diameter (Make only a few at a time as the dough might dry out and then it will be harder to seal the ravioli).
Put a teaspoon of jam on each circle and fold in half.
Seal the edges with a fork.
Arrange on a well-greased cookie sheet (or one lined with parchment paper).
Brush the tops of the sweet ravioli with the beaten egg.
Bake in a preheated 350 F degree oven until golden brown -- about 20 minutes.
Before serving dust with icing sugar.
Notes
Photo: Mary Melfi. | 
