Pumpkin Ravioli Cookies

Ingredients:

• 2 cups premium flour + extra for work
• 1 tbsp. granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 0.5 cups dry white wine
• 3 tbsp. l. olive oil
• 3/4 tbsp. pumpkin jam
• Vegetable oil for frying
• 1/4 cup powdered sugar
• 1 tsp pumpkin pie spice
• Special equipment: For these cookies you will need a pasta machine.

Preparation:

1. In a large bowl, combine the flour, granulated sugar, baking powder, and salt and make a well in the center. Combine the wine and olive oil in a small bowl and pour into the well. Stir with a wooden spoon to form a loose dough. Turn the dough out onto a clean surface and knead until smooth, about 2 minutes. Wrap the dough in plastic wrap and let it rest for 1 hour.
2. Divide the dough into 4 pieces; shape each piece into a flat rectangle. Working with one piece at a time (wrap the remaining pieces in plastic wrap to prevent them from drying out), roll the dough out with a pasta machine, dusting it with flour if necessary, into a 55 cm (22 in) long (about 6 in (15 cm) wide and 0.6 in (15 cm) thick).
3. Place the dough sheet on the counter; spoon 10 mounds of pumpkin jam (about 1 teaspoon each) down the length of the sheet, 1/4 inch from the top edge and 1 inch apart. Fold the bottom half of the dough up, bringing the bottom edge together with the top edge, and press to seal around each mound of filling, starting with the folded side, to eliminate air pockets. Using a serrated knife, cut into 18-inch squares; press the edges again to seal. Transfer the ravioli to a baking sheet lined with a kitchen towel. Repeat with the remaining dough and pumpkin jam.
4. In a large, heavy-bottomed saucepan, heat 2 inches (5 cm) of vegetable oil to 350°F (180°C) on a deep-fry thermometer. Fry the ravioli in batches, turning once, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain excess oil. Let cool for 5 minutes.
5. In a small bowl, combine the powdered sugar and pumpkin pie spice. Sift the spiced sugar over the ravioli. Serve warm or at room temperature.