Two-tone ravioli, ricotta, orange and fennel


For the red paste

  • 100 g of t00 flour (or, failing that, t45)
  • 2 teaspoon(s) of paprika powder
  • 1 egg
  • 1/2 egg yolk

For the yellow paste

  • 100 g of t00 flour (or, failing that, t45) + a little for the work surface and the dough machine
  • 1 fifteen filaments of saffron
  • 1 egg
  • 1/2 egg yolk

For the stuffing

  • 300g ricotta
  • 75 g of parmesan
  • 2 egg yolks
  • the zest of 1 organic orange

  • 1 tablespoon(s) fennel seeds
  • olive oil


  1. Prepare the red dough and the yellow dough according to the basic egg pasta recipe to form strips. Place the flour in a bowl and form a well in the center. Pour in the water and salt and mix to form a paste. Knead for 5min. The dough should be soft but not sticky. Let it rest for a few minutes before working on it. Cut the red into strips approximately 1 cm wide. Moisten a strip of yellow paste and carefully place thin red strips on it to form stripes. Flour the strip thus obtained, pass it to the widest notch of the rolling mill and roll this strip up to notch 3. Flour and protect with a cloth. Repeat with the remaining strips.

  2. In a bowl, mix 250 g of ricotta, parmesan, egg yolks, orange zest, lightly crushed fennel seeds. Salt, pepper. Place the mixture in a piping bag and place small circles of filling evenly spaced on a strip of dough. Moisten all around the stuffing then cover with a second strip. Cut ravioli around the rounds of dough using a ravioli cutter, and press the edges around the stuffing to seal them. Repeat with all dough strips.

  3. Bring salted water to a simmer in a large saucepan and gently add the ravioli. Remove them after 2-3 minutes using a slotted spoon and place them in a bowl with a little olive oil. Serve them with the remaining crumbled ricotta.

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