For the pasta
4 cups bread flour
6 tbsp sugar
pinch of sea salt
6 tbsp unsalted butter
1 egg yolk
1 tsp vanilla extract
¼ cup milk
For the filling
12oz (350g) fresh ricotta cheese
3½oz (100g) caster sugar
grated zest of 1 lemon
½ tsp ground cinnamon
1 tsp vanilla extract
1½oz (45g) bittersweet chocolate (at least
70% cocoa solids), grated
2 tbsp candied orange and lemon
peel, finely chopped
a little beaten egg yolk for brushing
about 1 cup light olive oil
confectioners’ (powdered) sugar for dusting
1To make the pasta, rub the flour, sugar, salt, and butter together until the
texture of breadcrumbs. Mix in the egg yolk, vanilla, and milk to form a
small ball of dough. Let rest for 30 minutes.
2Meanwhile, mix together the ricotta, sugar, lemon zest, cinnamon, and
vanilla until smooth. Stir in the chocolate and orange and lemon peel. Taste
and adjust the flavors to your liking.
3To finish the ravioli, roll out the pastry to about ¼in (½cm) thick. Using a
biscuit cutter or small plate, cut into discs 4–5in (10–12cm) in diameter.
Spoon the ricotta paste onto the bottom half of the disc, in a half-moon shape,
leaving a small rim. Brush the rim with egg yolk. Fold the pastry over and, with
a cupped hand, carefully squeeze any air bubbles out of the filling. Seal the
edges tightly—otherwise the ravioli will open while cooking.
4Heat the olive oil over medium-high heat. When hot, shallow-fry 2 or
3 pastries at a time in batches. Cook for 3–4 minutes until golden all over.
Drain on paper towels. Let cool, then dust with confectioners’ sugar and serve.
Variation For a different taste, substitute dried fruits such as figs and apricots for
the candied peel. Or you could use roasted pistachio nuts, or perhaps a coffee
and chocolate combination.
No comments:
Post a Comment