Cassata-filled almond ravioli with orange soup

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.

First published in 2016




Almond ravioli


Orange soup

To serve

  • 1 pinch of saffron
  • pistachio nuts, finely chopped


  • Food mixer with paddle attachment
  • Pasta machine
  • Sugar thermometer
  • Fluted pasta wheel/cutter
  • Piping bag and nozzle


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
Wrap the dough in cling film and leave to rest in the fridge for 30 minutes
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
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
Cut out the ravioli with a square pasta cutter or fluted pasta wheel and leave to dry on a floured surface
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
Place the orange segments, zest, orange juice, sugar and saffron in a saucepan and heat without boiling
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
Cook the ravioli for about 3 minutes in a large saucepan of boiling water with a pinch of sugar
  • 1 pinch of sugar
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
First published in 2016

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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