Cook the ravioli in plenty of salty water for a maximum of 3 minutes, usually they should be drained with a slotted spoon when they float to the surface.
Heat half of the fresh cream in a pan together with half a sachet of saffron, mixing well to obtain a creamy sauce for a maximum of 5 minutes.
Add two ladles of the pasta cooking water, pour in the ravioli, and finally the remaining cream and the dried mint.
Sauté for a few minutes, making sure that the ravioli do not break.
Serve with additional dried mint and grated cheese for those who like.
Wine
Maximum 1 day in the refrigerator.
Serve with toasted bread.
Italy, Sicilia
| Energy (kcal) | 336.81 |
| Carbohydrates (g) | 2.78 |
| of which Sugars (g) | 2.23 |
| Fat (g) | 25.69 |
| of which Saturates (g) | 15.27 |
| Protein (g) | 23.47 |
| Fiber (g) | 0.64 |
| Sale (g) | 1.44 |
