For this recipe, you need to make fresh homemade egg yolk pasta sheets. Here's my pasta making method; https://diversebymichellesanchez.weebly.com/blog/pasta-making For this recipe when you're making the pasta, stop at setting 5, which makes the ideal thickness for your ravioli. You'll also need a 6-7cm cookie cutter to make the ravioli. When you're ready to simmer and serve your ravioli, be sure to serve it with a light sauce that doesn't overpower, to let the ravioli shine. Some olive oil, lemon zest and a scattering of basil and parmesan....perfecto.
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Approx 8 oranges, 10 mandarins & 3 lemons
1 kilo white sugar 50g packet of jamsetta Pour the sugar into a large saucepan. Finely slice some of the mandarin and orange peel (around 1.5 cups of peel). Pop it in the saucepan with the sugar. Juice the remaining citrus - you'll need around 1.5 litres of juice. The amount of fruit you'll need will vary depending on how big/juicy the fruit are. Pour the juice over the sugar and peel and stir. Place over high heat and bring to the boil, stirring regularly. Once it's boiling, reduce the heat to medium. Stir every once in a while and keep a close eye on it to ensure it doesn't boil over. After around 30 minutes, add the jamsetta and stir for around 10 more minutes. To test if the marmalade is ready, put a small plate in the freezer for a few minutes to chill. Add a dollop of the marmalade onto the plate and back in the freezer for a minute or two. If it's formed a jelly, then it's ready. Pour into sterilised jars - makes around 4 medium jars.
1.8kg of quince pieces (after being peeled & cored)
750g sugar I'm not going to sugarcoat it, you will get cramps and blisters with this recipe, but it is soooo worth it. Or try making it with a cooking buddy so you can take turns! Peel & core the quines and slice them into small pieces. Place them in a large microwave proof bowl and add a cup of water. Microwave until tender. This can take around 20-30 minutes. Drain. Pass the pulp through a food mill (or sieve) and pour the puree into a large saucepan. Add the sugar to the puree and stir until it is well combined. Cover and leave overnight. Heat the saucepan over low-medium heat and continue to stir, scraping the bottom, sides and edges regularly to prevent burning. This will take around 45-50 minutes or longer. Continue until it becomes a rich amber colour. To test if it's ready, chill a plate in the freezer. Add a dollop and then pop it back in the freezer for a few minutes. If it becomes fairly solid, it's ready. Tip the quince paste into a 20 x 25cm baking dish and spread it out with a spatula. Cover with some baking paper and squash and spread it down. Remove the baking paper when the top is fairly smooth and then allow to rest. When the quince paste has cooled, chop it into squares and wrap individually in cling wrap. This will keep for a fair while in the fridge. Makes 6 squares.
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