Sweet ravioli

INGREDIENTS

For 12 people

For ravioli filled with apple, pine nuts, cinnamon and sultanas with vanilla sauce
250 g of plain flour
2 whole eggs

2 pink lady apples
12 g of toasted pine nuts
12 g of sultanas soaked in hot water and Calvados
2 g of powdered cinnamon
30 g of sugar
15 g of butter

5 egg yolks
1 vanilla pod
150 g of sugar
5 dl of milk

For chocolate ravioli filled with ricotta with orange sauce
250 g of plain flour
50 g of unsweetened cocoa
2 whole eggs

100 g of sheep's milk ricotta
6 g of finely chopped toasted pistachios
10 g of chopped candied orange rind
10 g of chopped chocolate
5 ml of Strega liqueur
20 g of sugar

200 ml of orange juice
90 g of sugar
30 ml of Grand Marnier

For mint ravioli filled with pineapple with coconut milk sauce
250 g of plain flour
50 g of fresh mint purée (scalded leaves, drained, blended and drained on a piece of muslin for 2 hours)
2 whole eggs

150 g of pineapple peeled and chopped into cubes
½ a lime (the juice)
1 piece of star anise
½ a stick of cinnamon
sugar
butter

200 ml of coconut milk
20 g of sugar
25 ml of Malibu

 

METHOD

For the apple-filled ravioli
Prepare a classic egg pasta.
Peel the fruit and cut into cubes, toss with the butter and sugar, add the pine nuts, sultanas with their marinade and the cinnamon. When cooked, chill and make square ravioli.
Heat the milk; meanwhile, beat the egg yolks with the sugar and the open, grated vanilla pod, adding the hot milk, and cook at 85° C, stirring all the time with a plastic spatula.
Cook the ravioli in plenty of salted water and stir them in the small pan with the vanilla sauce, away from the heat.

For the chocolate ravioli
Prepare some chocolate egg pasta.
Sieve the ricotta and add all the other ingredients; mix thoroughly and make round ravioli.
Place all the sauce ingredients in a small pan and reduce over the heat until the sauce reaches the right consistency.
Cook the ravioli in plenty of salted water and stir them in the small pan with the orange sauce, away from the heat.

For the mint ravioli
Prepare some mint egg pasta.
Toss the pineapple cubes in the frying pan with all the other ingredients, chill and make triangular ravioli.
Place all the sauce ingredients in a small pan and reduce over the heat until the sauce reaches the right consistency.
Cook the ravioli in plenty of salted water and stir them in the small pan with the coconut milk sauce, away from the heat.

Arrange the ravioli on a rectangular plate with three separate sections, so that the different sauces do not mix. Serve from left to right, starting with the apple ravioli, followed by the ricotta ravioli and ending with the pineapple ravioli.