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Ravioli with Ricotta and Orange Filling


For 4 portions

  • For the ravioli (pasta cases)
  • 300g flour (10.58 oz)
  • 2 eggs
  • 1 egg yolk for the glaze
  • 1 tbsp of olive oil
  • For the filling
  • 1 untreated orange
  • 300g of ricotta cheese (10.58 oz)
  • 1 egg
  • 50g grated Pecorino (1.76 oz)
  • 2 tbsp of orange liqueur
  •   Salt, freshly ground black pepper
  • For serving
  • 2 tbsp orange liqueur
  • 80g butter (2.82 oz)
  • ½ bunch fresh herbs
  •   some freshly grated Pecorino
  • 1 tsp of orange zests
  • 2 tsp of poppy seeds

For the dough, knead flour with eggs and oil. It may be necessary to add some water. Wrap the dough in cling film and leave to rise for 30 minutes. For the filling, grate the orange peel with the Fino fine grater. Mix the ricotta cheese with orange peel, egg, cheese and some orange liqueur and add salt and pepper.

Knead the dough again, divide into portions and roll out into thin layers using the Pasta Perfetta Nero. Use the bottom of the Ravioli / pasta case mould to cut the dough, place the dough into the inside of the mould and fill it. Glaze the edges with egg yolk and fold together.

Cook the ravioli in sufficient salt water for 3-4 minutes. To serve, melt butter and add small herb leaves. Then, add ravioli, pour orange liqueur over it, toss carefully and then serve with orange zests, some fresh herbs, with pecorino grated with the Pecorino Laser Cut rotary grater and some poppy seeds.

Preparation time: 1 ¾ hours, including 30 minutes’ resting time

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