RAVIOLI DOLCI

Steps:

• 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.