Ricotta Ravioli and Citrus Consommé Soup

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Credit: Cedric Barberet, Executive Pastry Chef, Le Bec-Fin, Philadelphia
The National Culinary Review, March 2010


16 oz. all-purpose flour
7.2 oz. egg
3 oz. egg yolk
12½ oz. granulated sugar, divided
Pinch salt
11 oz. ricotta cheese
2 oz. packaged raisins
1 oz. Grand Marnier
¹/10 oz. orange zest
Pinch cinnamon powder
2 oz. crème fraîche
½ quart orange juice
½ quart grapefruit juice
1 lb. pink grapefruit, juiced
1 T. orange peel, julienned
1 T. grapefruit peel, julienned
7 oz. orange segment
7 oz. grapefruit segment
7 oz. pink grapefruit segment


1. Mix while heating flour, egg, egg yolk, 1½ oz. sugar and salt for 1 minute. Cool for 1 hour. Roll into thin layer with pasta machine or rolling pin to 1 mm. Cut into 2-inch circles; lightly wet surface with brush.

2. With spatula, press ricotta cheese through chinois to remove lumps. Add 2 oz. sugar and raisins macerated with Grand Marnier, orange zest, cinnamon and crème fraîche. Mix gently, careful not to over-mix. Add stuffing on top of each pasta circle; cover with another pasta circle. Press firmly to seal sides.

3. Combine and heat orange, grapefruit and pink grapefruit juices, peels and remaining sugar to 122ºF. Reserve segments.

4. For service: Cook raviolis in boiling water 3-5 minutes. Pour warm consommé into bowls; add citrus segments and ravioli.


10-12 servings


Main Dish, Pasta, Soup, The National Culinary Review

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