Ricotta and orange filled ravioli, a delicate and fragrant fresh pasta recipe, ideal for the Christmas holidays. This year with orange I have not only prepared desserts like the orange bundt cake or orange and dark chocolate tiramisù, but I’ve used it in a delicious homemade ravioli dish. If you are wondering how to dress these citrus ravioli, I assure you that the simpler the dressing, the more you’ll appreciate the filling. Try them as I did, with some melted butter, thyme, orange zest and to add a crunch, a generous sprinkle of hazelnut crumbs.
These orange ravioli are perfect for those seeking a refined but simple cuisine. The pasta, light and soft, wonderfully blends with the citrus aroma that permeates every bite. A dish that transforms an ordinary lunch into a gourmet experience, ideal for special occasions or for a dinner that will impress even the most demanding guests.
Follow me in my kitchen and I’ll explain all the steps on how I prepared them.
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 45 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3 1/4 cups all-purpose flour
- 4 eggs
- 2 cups ricotta
- 3/4 cup grated Parmesan cheese
- 1 egg
- to taste nutmeg
- to taste salt
- to taste pepper
- 1 orange zest (grated)
- 1/3 cup butter
- 1 orange zest (grated)
- to taste thyme
- 1/3 cup hazelnut crumbs
Tools for making orange ravioli
- Stand Mixer
- Pasta Machine
- Wooden Board
- Zester
- Fluted Pastry Wheel
- Slotted Spoon
Orange ravioli recipe
Suitable for the winter season, perfect for the Christmas holidays.
If you use the stand mixer, pour the flour and 4 eggs into the bowl; attach the spiral hook and turn on the machine, first at low speed then gradually increase until you obtain a homogeneous mixture. When a ball is formed that detaches well from the bowl, the dough will be ready.
If kneading by hand, place the flour in a fountain shape on a wooden board and break the eggs in the center, then using a fork try to incorporate them into the flour and continue kneading by hand until you get a homogeneous dough.
While letting the dough rest at room temperature, prepare the filling for the orange ravioli.
In a large bowl, pour the ricotta, grated Parmesan cheese, 1 egg, a pinch of nutmeg, salt, pepper, the zest of one grated orange, and mix all the ingredients well.
Now begin to prepare the sheets: take the dough and with a scraper divide it into about 4 small loaves. Pass each piece through the rollers of the pasta machine (nonna papera), initially using the widest setting, then run it through again narrowing the rollers by a few numbers and finish with the final pass on the thinnest setting to make the pasta sheet as thin as possible.
At each pass, and before feeding it into the machine again, fold the pasta coming out of the rollers into a book shape (in three parts).
Once you have prepared all the sheets, distribute on half of them the heaps of filling spaced a few centimeters apart. With a kitchen brush, lightly brush some water along the edges and around the filling so that when you overlap the other sheet, it can adhere well to the one below.
After laying the sheet over the filling, gently press with your hands around the filling and cut the ravioli with a fluted pastry wheel.
Once you have finished sealing all of them, place the orange ravioli on a wooden cutting board and sprinkle them with some semolina.
Well yes, now that we have prepared the fresh pasta, we just have to cook it and dress it, let’s see how: meanwhile, put a pot of salted water on the stove and as soon as it boils, pour in the ravioli. Cook until they float to the surface (it will take about 5 minutes), then drain them with a slotted spoon and transfer them to a pan where you have melted the butter.
Add the thyme, orange zest cut into filaments with the appropriate tool, stir, and sprinkle with some hazelnut crumbs before serving.
Storage and Tips
Storage: fresh pasta ravioli filled with ricotta and orange can be stored in the refrigerator for 1-2 days, both cooked and raw. The cooked ones should be placed in a container with a hermetic seal, for the raw ones simply cover them with a kitchen towel.
Uncooked ravioli can be frozen by first placing them on a floured plate, then transferring them to a freezer bag once they are hard (they last up to a month).
Tips: I used the “nonna papera” to roll out the dough, but if you are skilled and can do it, use a rolling pin, you’ll do it quicker and have much less waste.
With any leftover pasta scraps, you can always make “maltagliati”: they will be great dressed with meat ragù, white ragù, mushroom ragù or simply with homemade pomarola.
Storage: fresh pasta ravioli filled with ricotta and orange can be stored in the refrigerator for 1-2 days, both cooked and raw. The cooked ones should be placed in a container with a hermetic seal, for the raw ones simply cover them with a kitchen towel.
Uncooked ravioli can be frozen by first placing them on a floured plate, then transferring them to a freezer bag once they are hard (they last up to a month).
Tips: I used the “nonna papera” to roll out the dough, but if you are skilled and can do it, use a rolling pin, you’ll do it quicker and have much less waste.
With any leftover pasta scraps, you can always make “maltagliati”: they will be great dressed with meat ragù, white ragù, mushroom ragù or simply with homemade pomarola.
