Citrus Ravioli

Premium
Credit: Mathilde de l'Ecotais

Fresh passion fruit and lemon grass juice

1
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

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.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests