Citrus ravioli with orange yogurt ice-cream

11 September 2006
Citrus ravioli with orange yogurt ice-cream


(serves four)

Ravioli 250g strong flour
2 eggs
2 egg yolks
15g sugar
50ml olive oil

Lemon curd 125ml water
100g sugar
14g butter
6 lemons juiced
25g cornflour
2 egg yolks

Crème pâtisserie 125ml milk
1 orange juice and zest
1 vanilla pod
3 egg yolks
50g sugar
37g flour

Orange yogurtice-cream ½ litre orange juice
200g sugar
2 x size 3 egg yolks
250 natural yogurt
250g crème fraîche

To serve 1 orange cut into segments
Light sugar syrup
Icing sugar
2 grapefruits cut into segments
Orange coulis
4 sprigs of mint


Make the ravioli by mixing the flour eggs egg yolks sugar and oil to a firm dough. Rest.

For lemon curd put the water sugar butter and lemon juice in a pan. Bring to the boil. Thicken with cornflour and egg yolks.

For the crème pâtisserie boil the milk with the orange and vanilla pod. Whisk together the egg yolks sugar and flour. Add some of the milk to the mixture and return to the pan and cook out as a custard. Cool quickly.

For the orange yogurt ice-cream simmer the orange juice and reduce by half. Whisk the sugar and yolks together. Add to the juice and cook out slightly until thickened. Whisk in the yogurt and crème fraîche and freeze in a sorbet machine or freezer.

Divide ravioli into two and roll out both pieces very thinly. Mix together the crème pâtisserie and lemon curd. Lay out one piece of pasta.

Add orange segments and pipe a bulb of lemon mixture on top. Egg-wash the sides and place another piece of ravioli over the top. Seal edges and cut out 16 ravioli.

Poach ravioli in a light sugar syrup for 3-4 minutes. When cooked drain dust with icing sugar and glaze under a grill.

Arrange four pieces of ravioli on each plate placing grapefruit segments in between. Serve with a ball of orange yogurt ice-cream orange coulis and a sprig of mint.

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