Discover the recipe for cheese ravioli with saffron sauce, simple and quick for an irresistible taste!
Cook the ravioli in plenty of salted water for a maximum of 3 minutes; they should usually be drained with a slotted spoon when they float to the surface.
Heat half of the fresh cream in a pan along with half a packet of saffron, stirring well to obtain a creamy sauce for a maximum of 5 minutes.
Add two ladles of pasta cooking water, pour in the ravioli, and finally the remaining cream and dried mint.
Sauté for a few minutes, being careful not to break the ravioli.
Serve with additional dried mint and, for those who like it, grated cheese.
Up to 1 day in the refrigerator.
Serve with toasted bread.
Italia, 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 |