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The plump pillows of almond ravioli from Luigi Sartini are filled with a smooth ricotta cassata filling. The ravioli parcels are then placed atop a warm orange soup, dappled with saffron strands for a truly striking finish.
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Wrap the dough in cling film and leave to rest in the fridge for 30 minutes
3
Meanwhile, make the cassata filling. Heat the sugar syrup to 100°C and pour over the ricotta cheese. Allow to cool and mix with the remaining ingredients in a large bowl
Pass the dough through a pasta machine several times, decreasing the thickness setting each time to create a thin sheet of pasta. Cut the sheet in half
5
Pipe the cassata filling in spaced intervals along 1 sheet of the pasta. Place the other sheet of pasta on top of the first and press out any air pockets around the filling
6
Cut out the ravioli with a square pasta cutter or fluted pasta wheel and leave to dry on a floured surface
7
For the orange soup, mix the cornflour with a little water to a slightly runny consistency. Peel the oranges, scrape any white pith from the zest and cut the zest into thin matchsticks. Segment the oranges
As San Marino's most prominent chef, Luigi Sartini is bringing the tiny republic's local cuisine to the attention of Europe's culinary elite.
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Cassata-filled almond ravioli with orange soup
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