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.
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
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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
