Combine the baking mixture and apple in a bowl. Roll out the pasta dough, cut lengthwise into thirds. Spoon the filling into approx. 24 mounds on three strips of pasta, ensuring the filling is well spaced out. Brush the remaining pasta strips with egg, place over the mounds, press down firmly, squeezing out any trapped air. Separate the ravioli using a knife, transfer to a tray lined with baking paper.
Approx. 5 mins. in the upper half of an oven preheated to 220°C. Remove from the oven, place on a cooling rack, dust with icing sugar, serve lukewarm.