- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 50 minutes plus 30 mins resting for pastry
- Effort: medium
For the pastry
- 300 g plain flour
- 2 egg yolks
- 1 whole eggs
- 50 g butter, softened
- 4 tbsp Grand Marnier, or other orange liqueur
For the filling
- 250 g ricotta cheese
- 50 g sugar
- 1 oranges, grated zest
- 50 g candied fruits, finely chopped
- 2 eggs, beaten
- 500 ml vegetable oil, for deep frying
For the mascarpone
- 250 g mascarpone
- 2 tbsp clear honey
- 2 oranges, zest cut into julienne strips
- 1 tsp icing sugar, for dusting
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.
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