Sweet ravioli with orange and almond filling on orange cream

Ingredients for 5 servings:

• 250 g wheat flour (wholemeal)
• 1 pinch of salt
• 3 eggs
• some milk
• 450 g orange(s), filleted and weighed
• 50 g almonds, chopped
• 1 packet of vanilla sugar
• 1 tbsp maple syrup
• 1 pinch of cinnamon powder
• 4 cl Cointreau
• 80 ml orange juice
• 1 tsp cornstarch
• 2 tbsp brown sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Dough: Knead the flour with the eggs and a pinch of salt into a firm, smooth dough. Add a little milk if needed. Let the dough rest in the refrigerator for at least 1 hour. Filling: Finely dice approximately 300g of the orange segments and simmer in a small casserole dish with the chopped almonds, vanilla sugar, maple syrup, cinnamon and Cointreau until most of the liquid has evaporated. Remove from the heat and let cool. Orange cream: Place the remaining orange segments, orange juice and cornstarch in a tall mixing bowl and puree until smooth using a hand blender. Caramelize the brown sugar in a small saucepan and deglaze with the pureed liquid. Bring to a boil briefly and continue simmering until a smooth cream has formed. Remove from the heat and, just before serving, add a little Cointreau and mix again with a hand blender. Ravioli: Roll the dough out into a sheet of dough approximately 1.5mm thick. Cut out 10 saucer-sized circles and place 1/2 teaspoon of filling on each. Lightly moisten one half of the edges with water and seal the pastry parcels. Press the edges firmly with the tines of a fork. Place in plenty of boiling water and cook until they float to the top. Remove with a slotted spoon and let drain. Arrange the sweet ravioli on a mirror of orange cream. Tip: Serve each with 2 scoops of vanilla ice cream. A glass of Madeira goes very well with this dish.