First make the dough: put the flour and sugar into the food processor. Working at full speed, add the butter in pieces until incorporated. Then add the eggs, the lemon zest and a pinch of salt. (The addition of salt is an odd thing: it makes all the difference to the taste, but you should not be able to taste it in the cooked ravioli. If you can then you are in trouble.) The dough should be just holding together. Scrape it on to a sheet of cling film, form into a cylinder and chill. The high butter content means it will keep well in the fridge.
Make the filling: make weak China tea in the heatproof bowl, sweeten it well with
Peel, core and slice the apples (no need to be too fussy as they are going to be cooked until they disintegrate) • Toast the pine nuts briefly under the grill, watching them throughout (throwing away burnt pine nuts is an expensive and unamusing exercise).