Ravioli with ricotta in orange sauce with fruit fricassee
6 servings
30 minutes
A complex recipe from the brand chef of the Moscow Fornetto chain Andrey Ivanov. The main thing here is the thickness of the dough, the ravioli should be almost transparent.
1
For the test, make a mound of two types of flour, create a well on top, add egg whites, yolks, olive oil, and salt, and knead the dough. Refrigerate for an hour. Roll it out into a long sheet with a thickness of 0.8 mm using a pasta machine.
- Egg yolk: 95 g
- Egg white: 50 g
- Semola flour: 45 g
- Calibrata flour: 180 g
- Extra virgin olive oil: 0.5 teaspoon
- Salt: 1 g
2
Mix ricotta, powdered sugar, and crushed dark chocolate (leave some aside).
- Ricotta cheese: 600 g
- Powdered sugar: 40 g
- Dark chocolate: 200 g
3
Place filling (by tablespoon) on one half of the dough sheet, moisten the dough around it with water using a brush. Cover with the other half, press the dough around the filling, and carefully smooth the future ravioli, pushing out the air. Cut the ravioli using a special stamp or simply cut squares with a knife.
4
Grate some orange zest on a coarse grater. Squeeze the oranges into a saucepan and reduce the juice to a sauce consistency over high heat for three to five minutes; do not reduce too long, or the juice will lose its color.
- Oranges: 1 kg
5
Cut pineapple, pears, and mango into small cubes, and strawberries into slightly larger pieces. Add them to the reduced juice and cook for a minute, stirring (leave some strawberries for decoration).
- Pineapple: 280 g
- Pears: 280 g
- Mango: 280 g
- Strawberry: 280 g
6
Boil the ravioli in parallel for three minutes, no more. Transfer the cooked ones to a saucepan with the fruits and hold for a bit. Serve on plates, garnished with pieces of strawberry, mint, zest, and chocolate.
- Mint: to taste
- Dark chocolate: 200 g
- Oranges: 1 kg