• In the bowl of the planetary mixer, mix flour, sugar, baking powder, and salt. Then add butter, eggs, and half a grated lemon zest or 1 teaspoon of natural vanilla flavor.
• Mix with the dough hook until the dough is soft and well blended for about 10-15 minutes.
• Wrap in plastic wrap and let rest for at least 1 hour. If you can, make it the day before.
• Preheat oven to 180C /356F degrees.
• Roll out the dough thin (3-4 millimeters) with a rolling pin.
• Use a glass or round cookie mold about 9 cm in diameter. You can make smaller raviole or mini raviole.
• Arrange a generous teaspoon of bolognese mustard in the center of each cookie, close the dough on itself, forming a half moon, and seal the edges with your fingers or the tines of a fork.
• Arrange the raviole Bolognese on a baking sheet lined with parchment paper and bake in the oven for about 12 minutes or until the edges are lightly browned.
• Remove the cookies from the oven and let cool before moving them.
• Store in a metal box for a couple of weeks.

Tips

• For about 36 cookies.
• While kneading, add a couple of tablespoons of milk if the dough seems too firm.
• If you prefer, decorate the cookies with powdered sugar.