Citrus Ravioli

Credit: Mathilde de l'Ecotais

Fresh passion fruit and lemon grass juice



Step 1: Preparing the white dough and lemon cream

Prepare the white dough the day before; mix the ingredients and knead gently by hand; shape into a ball and refrigerate.

Mix and cook lemon cream ingredients using the same the method as for making pastry cream and finish by adding butter when the cream is done cooking. Transfer to a clean bowl, cover with plastic wrap, and store in refrigerator.

Step 2: Making the ravioli

The next day, use a pasta maker to roll the white dough out 4 inches (10.5 cm) thick as evenly as possible. Roll out an even number of pieces of dough.

Spoon the lemon cream into a pastry bag and pipe onto the rolled-out dough in small, regularly-spaced quantities the size of a large hazelnut. Do not moisten the dough to pinch it closed. Instead, use round pastry cutters (sizes No. 4.0 and 5.0): use the former to press the sides together; use the latter to trim off excess dough. Place on a mesh rack and chill.

Step 3: Preparing the lemon grass and passion fruit juice

Prepare syrup with water and sugar; infuse lemon grass in the syrup for 15 minutes, remove, and set syrup aside.

Cut passion fruit in half, remove flesh, and strain through a sieve. Chill and mix the passion fruit juice with lemon grass syrup.

Step 4: Cooking the ravioli

Poach the ravioli for 1 minute in simmering water. Drain. Fry in clarified butter over low heat on one side. Sprinkle a pinch of granulated sugar over the ravioli, flip to the other side to melt and caramelize the sugar.

Step 5: Finish and presentation

Peel fruit and cut finely into a brunoise. Use the brunoise to garnish the bottom of each serving dish. Arrange a circle of five ravioli per person. Add lemon grass and passion fruit juice and garnish with a small bunch of fresh mint leaves and several sprigs of lemon grass.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits