Ricotta calcioni by The Kitchen with Great Italian Chefs - Print Recipe

1

Begin by making the pasta dough. Place the flour and butter into a food processor and pulse to a rubble. Add the egg and a splash of chilled water and blend until the dough starts to come together

2

Tip out onto a floured surface and bring together into a dough. Add more water if you need to help form the dough. Knead for 5 minutes then wrap in cling film and rest in the fridge for 1 hour

3

Make the filling by adding all the ingredients to a bowl and beating to a smooth consistency. Taste and add more sugar, orange or nutmeg to your preference

4

Cut the dough into quarters. Take the first quarter, flatten out, then roll though the pasta machine. Repeat until the dough is 1.5mm thick. Make sure you cover the remaining dough with cling film while you're not working with it

5

Lay out the first pasta sheet and place teaspoons of the mixture at 4cm intervals apart. Using a pastry brush, egg wash the pasta around the filling. Fold over the top edge of the pasta, gently resting over the filling and matching the bottom edge of the pasta

6

Using your thumb and fingers, gently press around the filling to seal the ravioli, ensuring you leave no air bubbles

7

Use a fluted pastry wheel to cut in between the ravioli and trim the edges, resulting in neat, fluted squares

8

Preheat a deep-fryer or pan of oil to 160°C. Add some of the ravioli and fry for 1 minute or until golden. Flip over for a further 10 seconds to get a nice colouring on both sides. Remove using a slotted spoon and drain on kitchen paper

9

Work in batches as to not overcrowd the pan and lower the temperature of the oil

10

Serve hot with orange zest and a healthy drizzle of honey

Ricotta calcioni

Ingredients

Dough

Filling

Method