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

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