| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 250 |
g |
Strong flour |
| 15 |
g |
Sugar |
| 50 |
ml |
Olive oil |
| 2 |
|
Eggs |
| 15 |
ml |
Milk |
| 2 |
|
Oranges; juice of |
| 3 |
|
Egg yolks |
| 1 |
tb |
Flour |
INSTRUCTIONS
FOR THE RAVIOLI
FOR THE ORANGE CREAM
Make ravioli by mixing the flour, eggs and yolks, sugar and oil to a firm
dough and leave to rest for 30 minutes.
Make the orange cream by whisking together the sugar and egg yolks, then
add the flour and mix to a paste. Boil the milk and pour over the mixture
stirring in. Add the orange juice and return the mixture to the heat. Stir
continuously until the mixture thickens. Cool before using in the ravioli.
Roll out the pasta very thin, and cut 2 matching circles and 2 matching
squares placing a spoon of orange cream in the centre. Brush the edges with
egg wash and place into boiling syrup (water, sugar and orange juice).
Drain, and serve with chocolate sauce and cream alternating on plate. Place
ravioli with orange segments and dust with cocoa powder, icing sugar and a
mint leaf.
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