Ravioli with Ricotta in Orange Sauce with Fruit Fricassée
Pasta and Pizza • Italian
Description
A complex recipe from the head chef of a popular American restaurant. The key here is the thickness of the dough; the ravioli should be almost transparent.
Ingredients
- Whole egg 5 oz
- Egg white 0 oz
- Semolina 0 oz
- Calibrated Flour 5 oz
- Olive Oil ½ spoons
- Ricotta cheese 20 oz
- Bittersweet Chocolate 5 oz
- Oranges 0 lbs
- Powdered Sugar 0 oz
- Mango 10 oz
- Pears 10 oz
- Pineapple 10 oz
- Strawberry 10 oz
- Mint to taste
- Salt ½ g
Step-by-Step Guide
Step 1
For the dough, make a mound of two types of flour, create a well in the center, add the egg whites, yolks, olive oil, and salt, then knead the dough. Cover and refrigerate for an hour. Using a pasta machine, roll it out into a long sheet with a thickness of 0.8 mm.
Step 2
Mix the ricotta, powdered sugar, and crushed dark chocolate (reserve a little for garnish).
Step 3
On one half of the pastry sheet, place the filling (about a tablespoon), and moisten the dough around it with water using a brush. Cover with the other half of the sheet, press the dough around the filling, and gently smooth out the future ravioli, pushing the air outwards. Cut the ravioli using a special stamp, or simply cut squares with a knife.
Step 4
Grate some orange zest using a coarse grater. Squeeze the oranges into a saucepan and reduce the juice over high heat until it reaches a sauce-like consistency—about three to five minutes. Do not reduce it for too long, or the juice will lose its color.
Step 5
Cut the pineapple, pears, and mango into small cubes, and the strawberries into slightly larger pieces. Add them to the reduced juice and cook for a minute, stirring (set aside a few strawberries for garnish).
Step 6
At the same time, boil the ravioli for three minutes, no more. Once cooked, transfer them to a saucepan with the fruits and let them sit for a bit. Plate them up, garnishing with pieces of strawberry, mint, zest, and chocolate.
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