Cassata-filled almond ravioli with orange soup

by Luigi Sartini
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6
1 hour 30 minutes

Ingredients

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

Method

1
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
  • 1 pinch of saffron
  • pistachio nuts, finely chopped