Ravioloni dolci

AT A GLANCE

  • Serves 16 people

  • 400 gm ricotta
  • 100 gm pure icing sugar, sifted
  • ½ lemon, finely grated rind only
  • 1 tbsp finely chopped lemon thyme leaves
  • 2 eggs, lightly beaten
  • For deep-frying: vegetable oil
  • To serve: honey
  • To serve: sprigs of lemon thyme
  •  
  • Pasta dough
  • 300 gm ‘00’ flour (see note)
  • 3 eggs
01   For pasta dough, process flour and eggs using a food processor until well combined. Turn onto a lightly floured surface, knead for 1 minute, then wrap in plastic wrap and set aside for 30 minutes to rest.
02   Mix ricotta, icing sugar, lemon rind, lemon thyme leaves and half the beaten egg in a bowl until thoroughly combined.
03   Roll pasta through a pasta machine, in 2 batches, starting at the widest setting and working through to the lowest. Using a 9cm cutter, cut rounds from the pasta. Place 1 tbsp of ricotta mixture in the centre of half the rounds and brush edges with remaining egg, then top with remaining pasta rounds and press edges to seal.
04   Heat oil in a deep fryer or large deep frying pan to 180C. Cook ravioloni, in batches, until golden (2-4 minutes each side). Serve warm, drizzled with honey and scattered with thyme sprigs.
Note ‘00’ flour is also known as strong, pasta or baker’s flour.

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON

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