Heat cream, orange zest, orange liqueur, and glucose in a pan until nearly boiling.
Remove from heat and stir in 45g of butter.
Melt chocolate over a pan of simmering water and stir into the cream mixture until smooth.
Chill the ganache for at least two hours or overnight until set.
Combine 45ml of orange juice with arrowroot and mix with remaining sauce ingredients in a pan.
Simmer the sauce until thick and glossy then set aside to cool.
Blend flour, 50g of butter, sugar, zest, and vanilla into a crumb using a food processor.
Add 60ml of milk gradually to form a dough and knead briefly before resting.
Roll the dough into four thin sheets using a rolling pin or pasta machine.
Cut circles from the sheets and place a spoonful of ganache in the center of each.
Seal edges with water, fold into semi-circles, and crimp with a fork.
Fry ravioli in hot vegetable oil until golden on both sides.
Drain on kitchen paper and serve warm with sugar, cocoa, and passion fruit sauce.