Ravioli with Ricotta and Saffron

dispose of

For pasta:
800 g flour
2 eggs
extra virgin olive oil
salt q.s.
For the stuffing:
500 g ricotta
zest of 2 oranges
2 eggs
2 sachets of saffron
120 g of sugar

procedure

Prepare the flour, pour in the eggs, salt, add a little olive oil and work it all until you have a compact and uniform dough.
Let stand for half an hour and in the meantime softened the ricotta. Besides, beat the yolks with the sugar and add the orange zest d. Combine the ricotta and add the saffron and salt.
Stir until creamy smooth. Now roll out the 'dough into a thin sheet, with a spoon, take the stuffing balls and place them on the pastry with a gap l' from a 'other.
Cover with another layer of pastry and cut the ravioli with the toothed wheel. Cook the ravioli in salted water and season with the sauce of fresh tomatoes and pecorino cheese.