24/08/2018
Nutella Mezza Lune (Sweet Ravioli)
The recipe for these little biscuity half-mooon turnovers comes from my Italian friend Solé who was visiting from Rome. You won't be able to stop at one!
Makes:
14
Prep Time: 20 minutes
Cooking Time: 15 minutes
Ingredients
- 250g plain flour
- 125g unsalted butter, cubed
- 160g sugar
- grated rind of 1/2 lemon
- 1 large egg
- 1 egg yolk
- 1/2 cup Nutella chocolate hazelnut spread
Method
Rub the butter into the flour until the mixture resembles breadcrumbs, then mix in sugar, lemon rind and eggs and mix with your hand to form a stiff dough, kneading lightly. Form into a ball, wrap in plastic wrap, flatten slightly and refrigerate for at least one hour. Roll out the dough thinly and cut into circles using a 9cm round cutter. Place a teaspoon of Nutella in the centre of each pastry circle, fold over into a turnover and press the edges with a fork to seal. Bake at 200°C for 10-15 minutes until pastry is golden. Allow to cool on a wire rack and store in an airtight container.
Tips
- The pastry in this recipe doubles easily and can also be used to make Crostata Romana (search on this site for the recipe).
New Recipes
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
You may also like
- Main Courses ·
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
- Main Courses ·
Chicken and Fennel Paella Verde
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
- Main Courses ·
Mexi-Bake
This easy tex-mex flavoured bake makes for a satisfying midweek dinner and also freezes well.
- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
- Barbeque ·
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
Garlic and Oregano Pork Short Ribs
Slow cooking the pork short ribs in this tasty marinade before finishing on the grill is the secret to charred ribs that also fall off the bone.
- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.
- Mains & Accompaniments ·
Heirloom Tomato, Zucchini and Manchego Tart
A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.
- Breakfast & Brunch ·
Hash Brown Brekkie Nests
A cute and tasty brekkie idea that will make anyone's morning!
- Savouries ·
Pumpkin, Pecan and Parsley Swirls
Give these little savoury swirls a whirl!