Cassata-filled almond ravioli with orange soup
Related recipes
Related recipes
Ravioli alla Calabrese – Calabrian ravioli filled with provola, soppressata and pecorino
Casoncelli – pork, beef, raisin and amaretti ravioli
Cassata spheres
Cassata
Prawn and smoked salmon ravioli
Ingredients
Metric
Imperial
Almond ravioli
- 100g of 00 flour
- 20g of icing sugar
- 25g of ground almonds
- 35g of egg white
- 1/2 tbsp of almond paste
- 1 pinch of sugar
Cassata
- 100g of ricotta, sheep's
- 40g of sugar syrup
- 20g of pistachio nuts, peeled
- 10g of dark chocolate, flakes
- 10g of candied orange zest
Orange soup
- 2 oranges
- 1/2 tbsp of cornflour
- 250g of orange juice
- 50g of sugar
To serve
- 1 pinch of saffron
- pistachio nuts, finely chopped
Equipment
- Food mixer with paddle attachment
- Pasta machine
- Sugar thermometer
- Fluted pasta wheel/cutter
- Piping bag and nozzle
Method
1
For the ravioli, add all of the ingredients (except the pinch of sugar) to a standing mixer fitted with a paddle and mix for 5 minutes
- 100g of 00 flour
- 20g of icing sugar
- 25g of ground almonds
- 35g of egg white
- 1/2 tbsp of almond paste
2
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
- 100g of ricotta, sheep's
- 40g of sugar syrup
- 20g of pistachio nuts, peeled
- 10g of dark chocolate, flakes
- 10g of candied orange zest
4
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
- 2 oranges
- 1/2 tbsp of cornflour
8
Place the orange segments, zest, orange juice, sugar and saffron in a saucepan and heat without boiling
- 250g of orange juice
- 50g of sugar
9
Add the cornflour mixture to the saucepan and quickly stir through to thicken. Cook for 2 minutes then remove from the heat and allow to cool slightly
10
Cook the ravioli for about 3 minutes in a large saucepan of boiling water with a pinch of sugar
- 1 pinch of sugar
11
To serve, pour the orange sauce into a shallow bowl while still warm and place the ravioli on top. Garnish with saffron and finely chopped pistachios
- 1 pinch of saffron
- pistachio nuts, finely chopped
You may also like
Cassata-filled almond ravioli with orange soup
SITES
INFORMATION
© Great Italian Chefs 2019