These orange-scented ravioli are a bit of a twist on very basic ricotta ravioli, and they are really as simple as can be. So simple, in fact, that you don't want to dress these ravioli with anything that will overpower the orange filling. You can eat them simply with some olive oil and Parmesan scattered over the top, or, for those who love their orange, add a few drops of orange juice and some very thin strips of orange zest, which give a bit of color. This recipe would also work very well with your other favorite citrus fruits—blood oranges, lemon, or clementine, in particular.
Don't be daunted by the thought of making your own ravioli. It's really pretty straightforward, if a tad fiddly your first time. If you don't have a pasta machine, just use a rolling pin—you'll need a bit more elbow grease, but it works just fine. Also, enlist the help of someone else—if you've got four hands, then it's much easier to prepare the dough, not to mention quicker and more fun.
With such simple recipes and clear flavors, it goes without saying that you should go for great, quality ingredients. For the ricotta, seek out the very fresh kind that you can buy by the weight at a deli—it's firmer, less watery, tastes better, and will hold really well as a filling. For the oranges, go for ones without a waxy coating and organic if possible; the orange's skin is what is delivering the flavor here, after all. Finally, dress with good Parmesan, grated right at the table. And that's it—the perfect, punchy little ravioli dish.
Note that this dish would normally be served as a first course to be followed by a main, so in this case, the portions indicated below are plenty for 4. —Emiko