FRIED SWEET RICOTTA RAVIOLI. 15/03/14
If you've made pasta before, you'll find this seriously impressive dessert a doddle.
INGREDIENTS METHOD

Makes approx 16

 

300g/10½oz 00 flour or plain flour, plus extra for dusting

40g/1½oz butter

1 egg, beaten

125g/4½oz ricotta

Zest of ½ orange

25g/1oz sugar

¼ nutmeg, grated

1 egg white

Vegetable oil, for frying

4 tbsp floral honey, to serve

 

 

In a bowl, combine the flour and butter with a pinch of salt and using your fingers, rub together until the mixture resembles breadcrumbs.

 

Add the egg and 40ml water and stir until it comes together. You can do this all in a food processor if you want. Add more water or flour until it is the right consistency. You want it neither dry nor sticky and it should be easy to knead. Knead for five minutes, then wrap in cling film, and place in the fridge for 30 minutes.

 

Combine the ricotta, orange zest, sugar and nutmeg and put to one side for a moment.

 

Lightly dust a pasta machine and cut your pasta dough into four equal-sized pieces. Starting at the widest setting, roll out the dough, then fold the pasta in half, and roll the dough through that setting again. Click the pasta machine to the next setting, fold the dough in half and run it through this setting twice, folding in half each time. When you get to the thinnest setting, your pasta should be very thin and light.

 

Place teaspoonfuls of ricotta at 6cm intervals along the bottom edge of each sheet. Brush the egg white around the ricotta and fold the top half over the bottom half, enclosing the ricotta and pushing the air out as you go. Cut into individual ravioli with a sharp knife or pastry cutter. Dust a tray with a little flour and place them on it as you make them.

 

Fill a pan with oil to 5cm deep and heat to 180C (check with a cooking thermometer). Add the ravioli in batches, cooking for four minutes until a light golden colour. Remove with a slotted spoon and drain on kitchen paper. While still warm, drizzle with the honey and serve.

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FRIED SWEET RICOTTA RAVIOLI. 15/03/14
If you've made pasta before, you'll find this seriously impressive dessert a doddle.
INGREDIENTS

Makes approx 16

 

300g/10½oz 00 flour or plain flour, plus extra for dusting

40g/1½oz butter

1 egg, beaten

125g/4½oz ricotta

Zest of ½ orange

25g/1oz sugar

¼ nutmeg, grated

1 egg white

Vegetable oil, for frying

4 tbsp floral honey, to serve

 

 

METHOD

In a bowl, combine the flour and butter with a pinch of salt and using your fingers, rub together until the mixture resembles breadcrumbs.

 

Add the egg and 40ml water and stir until it comes together. You can do this all in a food processor if you want. Add more water or flour until it is the right consistency. You want it neither dry nor sticky and it should be easy to knead. Knead for five minutes, then wrap in cling film, and place in the fridge for 30 minutes.

 

Combine the ricotta, orange zest, sugar and nutmeg and put to one side for a moment.

 

Lightly dust a pasta machine and cut your pasta dough into four equal-sized pieces. Starting at the widest setting, roll out the dough, then fold the pasta in half, and roll the dough through that setting again. Click the pasta machine to the next setting, fold the dough in half and run it through this setting twice, folding in half each time. When you get to the thinnest setting, your pasta should be very thin and light.

 

Place teaspoonfuls of ricotta at 6cm intervals along the bottom edge of each sheet. Brush the egg white around the ricotta and fold the top half over the bottom half, enclosing the ricotta and pushing the air out as you go. Cut into individual ravioli with a sharp knife or pastry cutter. Dust a tray with a little flour and place them on it as you make them.

 

Fill a pan with oil to 5cm deep and heat to 180C (check with a cooking thermometer). Add the ravioli in batches, cooking for four minutes until a light golden colour. Remove with a slotted spoon and drain on kitchen paper. While still warm, drizzle with the honey and serve.

YOU MAY ALSO LIKE
MUSSEL, FENNEL & TOMATO SPAGHETTI WITH PANGRATTATO. 15/02/14
VEAL ALLA MILANESE. 08/02/14
GRILLED PORK ESCALOPE WITH LEEKS AND SALSA DI ERBE. 29/03/14
CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14
TAGLIATELLE WITH LEMON, CREME FRAICHE AND ROCKET. 10/05/14
CAMPANELLE WITH LEEKS AND SAUSAGE. 03/05/14
QUAIL ROASTED WITH BUTTERMILK, SAGE & LEMON 07/06/14
LAMB CHOPS WITH BROAD BEANS, PEAS AND NEW POTATOES. 21/06/14
GNOCCHI A LA ROMANA WITH TOMATO AND BUTTER SAUCE. 25/10/13
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