Gabriella Cottali of Devetak gave me a jar of her carrot preserves and her recipe for rafioi, folded-like-ravioli cookies that use her preserves as a filling. If you don't want to make your own carrot preserves (her recipe seems pretty sketchy), use any quality preserves or marmalade. The dough seemed improbable (no liquids?) but, to my surprise, worked.
RAFIOLI WITH CARROT AND ORANGE PRESERVES
1 AND THREE QUARTERS cup plus 2 tablespoons pastry flour
1 AND A HALF teaspoons baking powder
ONE QUARTER teaspoon salt
THREE QUARTERS cup butter, room temperature
3 tablespoons powdered sugar
1 cup grated carrots
Preheat oven to 350 F.
Combine the pastry flour, baking powder and salt.
Cream the butter and sugar. Add the carrots and combine well. Add the flour mixture and knead to form dough. Chill dough. Roll out on a floured surface-not too thin, and cut 4" circles. Place a dab of preserves in the center of each circle, fold in half, pinch to close. Bake 15 minutes.
ONE HALF lemon, juice and zest
1 pound grated carrots
2 cups sugar
Juice of 1 orange
1 cup water
Juice the lemon. Chop the zest fine. Combine juice, zest and remaining ingredients and cook until thick.
Click here to read the article that the recipe accompanies in The Atlantic