How to Cook Sweet Ravioli with Passion Fruit Sauce
Serves: 8-10
Preparation time: overnight
Cooking time: 30 mins
Ingredients needed to make Sweet Ravioli with Passion Fruit Sauce:
For the ganache:
- 7 fl oz double cream
- 6 ½ oz dark chocolate
- 2 tbsp orange liqueur
- Zest of half an orange
- 1 ½ oz butter
- 1 tbsp glucose
For the sauce:
- 3 large passion fruits, skin peeled off
- Juice of 2 oranges
- 1 ¾ oz sugar
- 2 tsp arrowroot
- 3 ½ fl oz orange liqueur
For the ravioli:
- 10 ½ oz ‘00’ flour
- 4 tbsp milk
- 1 ¾ oz butter
- Zest of an orange
- 1 ¾ oz caster sugar, plus more for dusting
- 1 tsp vanilla extract
- Cocoa powder for dusting
- Vegetable oil, for deep frying
Cooking instructions for Sweet Ravioli with Passion Fruit Sauce:
- To make the ganache, pour the cream, glucose and orange liqueur on a saucepan and heat it over moderate flame until it starts boiling.
- Turn off the heat and whisk in the butter until well combined.
- Break the chocolate into rough chunks and toss them into a heatproof bowl.
- Place it over a bowl of simmering water and melt over moderate heat.
- Once it is melts completely, fold in the cream mixture until they blend together into a smooth mixture and tip it into a small bowl.
- Set aside for a couple of hours or overnight if possible.
- Meanwhile to make the sauce, stir the arrowroot into 3 tbsp of the liqueur to form a smooth mixture and set aside until necessary.
- Add rest of the sauce ingredients into the pan and bring it to a simmer over moderate heat.
- Whisk in the arrowroot blend until well combined and continue to cook briefly, stirring constantly, until the sauce thickens and appears shiny.
- Remove the sauce from heat and set aside to cool completely.
- To make the ravioli, dump the flour, sugar, vanilla extract, butter and orange zest in your food processor and blend them into a flaky mixture.
- Pour in milk in a continuous, steady stream while running the processor until the ingredients clump together to form a dough.
- Place the dough on a lightly-floured working counter and work it with your hands into a smooth, soft dough.
- Cover it with a plastic sheet and let it rest for a while.
- Split it up into 4 equal portions and roll each of them into flat sheet of pasta, using rolling pin.
- Carve out circles from the pasta sheets with the help of a cookie cutter and spoon in small dollop of the ganache onto the middle of each circle.
- Paint small amount of water along the edges of each circle and fold one edge over another to form a crescent-shape with a pocket.
- Press the edges with a fork to crimp and arrange them on a baking tray, dusted earlier with flour.
- Pour vegetable oil in a deep fryer until it stands few inches from the base and heat it over moderate flame.
- Dip the ravioli carefully into it and deep-fry until they turn golden-brown on either sides.
- Drain them out with the help of a slotted spoon, onto a paper towel-lined plate.
- To serve, arrange the ravioli on serving plates and dust them with cocoa powder as well as icing sugar.
- Smother them with the passion fruit sauce generously and serve warm.
Image credit: Wikimedia Commons
