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Ravioli al' Arancia

page4-img2An unusual pairing of ricotta and spinach-stuffed ravioli bathed in a brilliant golden orange butter sauce has been a mainstay on the menu at Peppercorn’s Grill since 1989.

Serves 4

Pasta:

  • 3 eggs
  • 2 cups flour
  • Pinch salt

Filling:

  • 2 cups whole milk ricotta
  • 8 ounces fresh spinach leaves
  • Zest of 1 orange, chopped
  • 1 teaspoon cinnamon
  • 1 tablespoon Parmigiano Reggiano cheese
  • 1 teaspoon Pecorino cheese (optional)
  • Salt and pepper to taste

Sauce:

  • 1/2 cup freshly squeezed orange juice
  • Zest of 1/2 an orange
  • 2 leaves fresh sage
  • 4 tablespoons butter

Method

To make pasta: Put flour and salt in a mixing bowl, and make a well in the center. Add eggs, and mix with a fork or by hand to make a soft dough. (Dough also can be mixed with an electric mixer fitted with a dough hook.) Roll out dough by hand on a floured surface or with a pasta machine to make a thin, flat rectangle. (If it is easier to work with smaller pieces of dough, divide the dough in half.) Cover with a cloth until ready to assemble ravioli.