The sweet ravioli are perfect as breakfast or at the tea time. They are prepared with a shortcrust pastry and stuffed with "Più frutta Light" Apricot jam.


- 300 gr. flour

- 1 jar of "Più Frutta Light" Apricot jam

- 100 gr. sugar

- 1 egg

- 1 yolk

- 100 ml. extra virgin olive oil

- 20 ml. cold water

- 1 pinch of salt

- icing sugar q.b.


Start to prepare the shortcrust pastry. Sifting the flour with the sugar and the salt, then add the oil, the water, the egg and the yolk. Mix well until you obtain a soft dough. Make a ball and wrap it into a plastic wrap. Store in fridge for about 30 minutes.

Spread the dough using a rolling-pin in order to obtain a thin crust. Using a round pastry cutter cut a lot of discs. Stuff every discs with a spoon of jam, then close them in order to form a halfmoon. Pay attention to press well the sides.

Put the ravioli on a baking pan previously covered with a sheet of paper. Cook in a pre-heated oven to 180° for about 15/18 minutes. Let them cool and sprinkle them with icing sugar.

Match them with black the flavouring with apricot.