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