Ravioli 250g strong flour
2 egg yolks
50ml olive oil
Lemon curd 125ml water
6 lemons juiced
2 egg yolks
Crème pâtisserie 125ml milk
1 orange juice and zest
1 vanilla pod
3 egg yolks
Orange yogurtice-cream ½ litre orange juice
2 x size 3 egg yolks
250 natural yogurt
250g crème fraîche
To serve 1 orange cut into segments
Light sugar syrup
2 grapefruits cut into segments
4 sprigs of mint
Make the ravioli by mixing the flour eggs egg yolks sugar and oil to a firm dough. Rest.
For lemon curd put the water sugar butter and lemon juice in a pan. Bring to the boil. Thicken with cornflour and egg yolks.
For the crème pâtisserie boil the milk with the orange and vanilla pod. Whisk together the egg yolks sugar and flour. Add some of the milk to the mixture and return to the pan and cook out as a custard. Cool quickly.
For the orange yogurt ice-cream simmer the orange juice and reduce by half. Whisk the sugar and yolks together. Add to the juice and cook out slightly until thickened. Whisk in the yogurt and crème fraîche and freeze in a sorbet machine or freezer.
Divide ravioli into two and roll out both pieces very thinly. Mix together the crème pâtisserie and lemon curd. Lay out one piece of pasta.
Add orange segments and pipe a bulb of lemon mixture on top. Egg-wash the sides and place another piece of ravioli over the top. Seal edges and cut out 16 ravioli.
Poach ravioli in a light sugar syrup for 3-4 minutes. When cooked drain dust with icing sugar and glaze under a grill.
Arrange four pieces of ravioli on each plate placing grapefruit segments in between. Serve with a ball of orange yogurt ice-cream orange coulis and a sprig of mint.