Ravioli with ricotta in orange sauce with fruit fricassee

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.

Mix ricotta, powdered sugar, and crushed dark chocolate (leave some aside).

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.

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.

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).

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.