Ravioloni dolci
These sweet, ricotta-filled ravioli have an herbaceous quality thanks to the addition of lemon thyme. Seek out a perfumed honey such as chestnut or acacia for extra flavour.
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Serves
16
Cooking Time
Prep time 20 mins, cook 10 mins (plus resting)
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400 gm
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ricotta
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100 gm
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pure icing sugar, sifted
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½
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lemon, finely grated rind only
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1 tbsp
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finely chopped lemon thyme leaves
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2
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eggs, lightly beaten
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For deep-frying:
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vegetable oil
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To serve:
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honey
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To serve:
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sprigs of lemon thyme
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| Pasta dough |
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300 gm
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‘00’ flour (see note)
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3
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eggs
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1
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For pasta dough, process flour and eggs using a food processor until well combined. Turn onto a lightly floured surface, knead for 1 minute, then wrap in plastic wrap and set aside for 30 minutes to rest.
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2
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Mix ricotta, icing sugar, lemon rind, lemon thyme leaves and half the beaten egg in a bowl until thoroughly combined.
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3
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Roll pasta through a pasta machine, in 2 batches, starting at the widest setting and working through to the lowest. Using a 9cm cutter, cut rounds from the pasta. Place 1 tbsp of ricotta mixture in the centre of half the rounds and brush edges with remaining egg, then top with remaining pasta rounds and press edges to seal.
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4
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Heat oil in a deep fryer or large deep frying pan to 180C. Cook ravioloni, in batches, until golden (2-4 minutes each side). Serve warm, drizzled with honey and scattered with thyme sprigs.
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Note ‘00’ flour is also known as strong, pasta or baker’s flour.
RECIPE Gourmet Food Team
PHOTOGRAPHY William Meppem
STYLING Megan Morton