Ricotta, orange and cocoa ravioli

For the pastry

Make the pastry by combining, in a large bowl, 5 cups of plain flour, 2 cups caster sugar, 1 teaspoon of bicarbonate of soda and a pinch of salt. Cut 450g of unsalted butter into 1cm cubes. Using your fingertips, rub the chilled butter into the dry mixture until it is evenly crumbly.

In another bowl, beat 5 eggs, the grated zest of a lemon and 1 teaspoon of vanilla essence. Add to the butter and flour mixture and mix well with a fork.

Turn out on the bench and press into a disc about 60cm in diameter. Wrap in plastic and refrigerate for at least 2 hours.

For the filling 

Make the filling by combining 225g of ricotta, 1/2 cup caster sugar, grated zest of an orange, 1 egg yolk and 2 tablespoons of sifted unsweetened cocoa.

To assemble 

To make the ravioli, roll out the dough 5 mm thick on a lightly floured surface, a little at a time. Using a 7cm or 8cm cutter, press out 20-24 rounds and refrigerate until firm.

Fill each round with 1 teaspoon of filling, fold it over and press the edges gently to close with a fork.

Refrigerate for at least 30 minutes.

Preheat the oven at 190C. Brush the ravioli with a beaten egg and sprinkle sugar on top. Line a couple of baking sheets with parchment paper and bake until golden brown for 25-30 minutes.

Cool on a wire rack before serving.