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Sunshine Ravioli


For the dough

4 cups/500 g durum wheat flour, plus more if needed
5 eggs
2 tbsp extra-virgin olive oil

For the filling

2 large oranges, for zesting
1 ib/680 g fresh ricotta cheese
lb/225 g fresh pantaleo cheese
Salt and freshly cracked black pepper
2 eggs

For assembling the dish

8 tbsp/11s g butter, at room temperature
2 cups/200 g grated pantaleo cheese


Serves: 6


Place the flour in a medium bowl and make a well in the centre. Break the eggs into the well and add the olive oil. Using a fork, beat the eggs and oil together, gradually gathering some of the flour from the sides of the well until a sticky dough is formed. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until the dough is elastic and shiny. Add a bit more flour if it's too sticky. Wrap the dough in plastic wrap/cling film and let rest at room temperature for 1 hour.

Preheat the oven to 400°F/ 200°C/gas 6, Line a baking sheet/tray with parchment/baking paper and zest the oranges onto the paper, Toast in the oven for 8 to 10 minutes, or until dried and crunchy, Remove from the oven and shake the zest off the paper into a medium bowl, Be sure to get all of the zest. Add the ricotta and Pantaleo, Stir well to combine, seasoning with salt and pepper, Add the eggs and mix well,

Using a pasta machine, roll the dough into two long, thin sheets, about 1 mm, Spread the filling evenly over one sheet of pasta with an inverted metal spatula, leaving a 3 mm border around the edges, Place the second sheet of pasta over the filling and press down gently, Brush the edges with a small amount of water and press to seal, Roll a ravioli pin over the two sheets to form little pillows and then cut with a fluted pasta cutter, (Or working more free-form, use a fluted pasta cutter to cut out squares in rows; about 25 rows of 4 will make roughly 100 ravioli) Place the cut ravioli onto baking sheets/trays lined with lightly floured kitchen towels or parchment/baking paper, In a large pot, bring plenty of salted water to a boil. Cook the ravioli a few at a time (the water should always remain boiling) for 3 to 4 minutes, or until al dente, Drain and toss with the butter and the grated Pantaleo, Serve immediately.

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