Crisp sweet ravioli and honeyed mascarpone make Gennaro Contaldo's delicious Italian style offering a fabulous finale to any meal
Sweet ravioli with mascarpone and honey
Method
1. For the pastry, place all the ingredients in a large bowl and mix to a smooth dough (this can be done in a mixer). Allow the dough to rest for half an hour in the fridge.
2. Make the filling by beating the ricotta, sugar, orange zest and candied fruit together in a large bowl, until the mixture has a firm but creamy consistency. Set aside.
3. Roll the pastry out using a pasta machine (set at its thinnest setting) or use a rolling pin on a lightly floured surface. The dough should be almost transparent.
4. Cut the dough into circles using an 8cm cutter and place a dollop of the filling in the centre of each one.
5. Brush the edges with beaten egg and fold over to make a half moon shape, pressing down with your fingertips to seal. Press the edges together again, using a fork.
6. Heat the oil in a large saucepan and drop in the sweet ravioli. Cook for about 10 seconds or so, until golden. Remove from the pan and drain on absorbent kitchen towel.
7. To make the sweet sauce, put the mascarpone and honey in a bowl and whisk together until smooth. Place a generous spoonful onto the centre of each individual plate then pile the ravioli on top.
8. Dust with icing sugar, decorate with the strips of orange zest and serve immediately.
Cook: 5 min
Ingredients
For the pastry
300g plain flour2 egg yolks
1 whole egg
50g Butter, softened
4 tbsp Grand Marnier, or other orange liqueur
For the filling
250g Ricotta cheese50g Sugar
1 orange, grated zest
50g candied fruit, finely chopped
2 Eggs, beaten
500ml vegetable oil, for deep frying
For the mascarpone
250g Mascarpone2 tbsp clear honey
To decorate
2 oranges, zest cut into julienne strips1 tsp icing sugar, for dusting
Top Sponsored Searches
Advertisement
Print
Save
Share
Offers & Promotions
Great discounts on cookware
Real Italian food for real food lovers
