Ricotta ravioli with saffron sauce
Delight in the exquisite taste of homemade fresh pasta with our ricotta ravioli in saffron sauce, a creamy and elegant first course perfect for a special vegetarian meal. This fish-free, shellfish-free, nut-free, soy-free, and sesame-free recipe brings the flavors of the Mediterranean diet to your table in just over an hour. Discover how easy it is to create this unforgettable dish, a true celebration of simple, quality ingredients!
Dietary Information
Servings:
- 1
To prepare the ricotta ravioli with saffron sauce, first arrange the flour in a fountain on the pastry board. Add the eggs 1 and begin to gradually incorporate the flour with the help of a fork 2, then knead with your hands 3.
- 2
When you have obtained a smooth and homogeneous dough 4, cover with plastic wrap and let it rest in a cool, dry place until ready to use. Meanwhile, dedicate yourself to preparing the filling: in a bowl, put the ricotta cheese, add the grated Grana Padano 5 and season with salt 6.
- 3
Also add the grated lemon zest 7 and mix everything together 8 to obtain a homogeneous cream 9. Transfer to a pastry bag and set aside.
- 4
Take the dough, divide it in half and roll out the sheets with a pasta machine. Start from the largest thickness 10, then fold the ends of the sheet towards the center 11 and pass it again between the rollers, gradually decreasing the thickness 12. Proceed in this way until you reach the penultimate thickness of the machine. In this way you will obtain 2 sheets with a thickness of less than 1 mm.
- 5
On one of the 2 sheets, squeeze tufts of filling about 3-4 cm apart 13. Lightly wet the sheet with water, with the help of a spray bottle 14 or a brush. Cover with the other sheet and, with your hands or with the non-cutting part of a pastry cutter 15, remove the air around the filling so as to make the sheet adhere better.
- 6
With a pasta cutter wheel, make ravioli in a square shape of 4 cm side 16 17, then place them on a clean tea towel 18.
- 7
Heat half of the cream taken from the total dose, then dissolve the saffron inside 19. Mix well 20 to obtain a homogeneous sauce 21.
- 8
Cook the ravioli in boiling salted water for 4-5 minutes 22. Pour the saffron sauce into a pan and add the remaining cream 23, then dilute with a ladle of the ravioli cooking water 24.
- 9
Drain the ravioli and transfer them to the pan 25, then toss everything for 2 minutes, taking care not to break them. Plate and garnish with sage leaves 26. Your ricotta ravioli with saffron sauce are ready to be served 27!
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