- 300 g Tipo ’00’ flour
- 40 g unsalted butter
- 1 egg , whipped
- One pinch of salt
- About 40 ml water
Put the flour into a bowl with butter, egg, and a pinch of salt. Add the water, a little at a time, until everything comes together. Knead well. Wrap the dough in clingfilm and leave to rest in the fridge for at least half an hour.
- 125 g ricotta
- ½ orange, zest only, finely grated
- 25 g sugar
- ¼ nutmeg
- 1 egg white
Put all ingredients, less the egg white, into a bowl, mix well, and then put the bowl aside.
Pass the dough through your pasta machine set to its widest setting. Fold the dough over the middle section and once again pass the dough through the machine. Repeat this process 10 times. Then decrease the roller setting of the machine by one grade and pass the dough through. Repeat this process, decreasing the setting by one grade for each time. Thus, the dough will be thinner for each time it is passed through the machine. Remember to sprinkle the dough with a bit of flour.
When you have passed the dough through at the lowest setting, you will be ready to make ravioli.
In a row, place heaped teaspoonfuls of the filling mixture onto the lower third of the pasta at 5 cm intervals.
Fold over the pasta over the middle and press down around the mounds of filling to avoid air pockets.
Use a ravioli wheel cutter to cut out the ravioli. Dust a tray with flour and then lay out the ravioli on the tray.
- 4 tbsp of honey, for serving.
Heat up the oil in a saucepan. Here, the Morsø Jiko fire basket is excellent to use under the saucepan.
When the oil has reached 180 degrees C, you deep-fry the ravioli till golden. Be careful not to put too many in at a time – just one layer.
Drain on kitchen paper.
Serve the ravioli with honey and a sprinkling of icing sugar.