Ravioli di Arancio

Filling
1 cup ricotta cheese
zest, peel, and juice of one large navel orange
½ cup (loosely packed) grated grana padano cheese
pepper, coarsely ground

Stir all ingredients together and set aside.


Dough
2 cups semolina flour
1 cup all purpose flour
1 cup water (approximate)
pinch sea salt

Combine flours and salt, gradually stir in water and knead briefly until mixture holds together. It should be on the dry side. Put small batches through pasta roller, repeating first setting until soft and smooth, and then progressing to setting 5 for thin, light sheets.

Place a tablespoon of filling at intervals along a sheet, leaving lots of space between for generous ravioli. Cover with another sheet, pinch together around filling balls, and cut into squares. Ravioli can be set aside between floured clothes until ready to cook.


Sauce
2 tablespoons butter
zest and peel of half a large navel orange
fresh thyme, minced
1 cup fresh cream

Melt butter and add zest, peel, and thyme. Let sizzle gently for a couple of minutes, then add cream. Allow to heat slowly, stirring occasionally, until gently boiling. Turn heat down and keep sauce warm.

Bring a large pot of water to a boil. Slip ravioli into water and cover to return to boiling. Then uncover and cook for five minutes. Remove from water and toss with sauce. Serve in pasta bowls, topped with coarsely grated padano and fresh pepper.

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