111. Sardinian Ravioli with Ricotta, Orange Zest and Saffron

Updated at: Tue, 19 Sep 2023 10:06:55 GMT

Step 1

Start by combining the ingredients for the pasta, either by hand or in a stand mixer. You will need to add some water to bring it all together into a dough, about 60-100mL in my experience, depending on the other variables when you are cooking (the flour, the eggs, your environment humidity). If you are using a stand mixer, when it starts to come together, make sure you still knead it by hand to get it really soft and elastic - this takes time for semolina rich dough. Leave it to rest for at least 1 hour.

Step 2

While the dough is resting, combine ingredients for the filling using a fork to break up the ricotta.

Step 3

Roll out the pasta into sheets using a pasta roller. When rolled to a medium thickness, fold it over and make it go through the pasta maker at a 90 degree turn to ensure the sheet fills the width of the pasta maker, and gives you a sheet of pasta with perpendicular, even long edges. Roll the dough out to sheets of pasta at the second thinnest setting. Set aside, covered in a tea towel.

Step 4

Now make your ravioli. Lay out the strips of pasta, and daub bits of the filling (using a teaspoon at a time) about 3 cm away from each other. Fold one of the long edges to the other side, pressing firmly to seal the ravioli. Then press between each teaspoon of filling to remove the remaining air. Using a pasta cutter, trim the long edge, and then between the bits of filling to make ravioli that are about 5-6cm wide. Place them on tea towels to rest and dry out a little prior to cooking. When I made this, I made 52 ravioli, or about 10 per person.

Step 5

Make the sauce by heating the oil, passata and garlic in a pot, salting to taste. Because the filling is sweet, I recommend making a sauce that is a little saltier than you might do normally. Turn off the heat, add a sprig of fresh basil, and allow that flavour to steep with the heat off but the pot lid on.

Step 6

Boil a very large pot of salted water. When rapidly boiling, add the ravioli. They need about 5-6 minutes to become al dente. When ready, instead of draining them, just turn the heat off. Spoon a little sauce in a large serving bowl, then scoop some ravioli out with a strainer, draining water, and place them in the bowl with the sauce. Top the ravioli with a little more sauce and a little grated pecorino. Add more pasta, sauce and pecorino until everything has been used. Serve.

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