Almond Ravioli Recipe

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.

Ingredients

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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

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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

100g of 00 flour
20g of icing sugar
25g of ground almonds
35g of egg white
1/2 tbsp of almond paste

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

100g of ricotta, sheep's
40g of sugar syrup
20g of pistachio nuts, peeled
10g of dark chocolate, flakes
10g of candied orange zest

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

2 oranges
1/2 tbsp of cornflour

Place the orange segments, zest, orange juice, sugar and saffron in a saucepan and heat without boiling

250g of orange juice
50g of sugar

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

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Luigi Sartini

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.

Cassata-filled almond ravioli with orange soup

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