Saffron ravioli

  • Saffron ravioli


For about 22 ravioli
For the crust:
200 g of  regriound semola of drum wheat Molino Rossetto
2 eggs
1 spoon of olive oil
1 pince of salt
For the stuff:
100 g of cottage cheese
200 g of cheddar
1 pince of salt 
1 pince of pepper
3 spoons of parmesan 
1 egg 
For the sauce:
100 g of butter
1 pack of saffron
enough pepper 


For the crust: Knead the flour, eggs, salt and oil making a smooth and consistent dough. If necessary add a spoon of water to the dough. Envelop it in some film and let it rest for 30 minutes in the fridge. Then roll the crust with the rolling pin or with the machine in order to obtain a crust as thin as possible.
For the stuff: Put the egg, the cottage cheese, the cheddar, the parmesan, pepper, salt in a bowl and mix everything until you obtain a homogenous compound.

For the sauce: Dissolve the butter in a pot. Add saffron with some milk and a pince of salt.

Assembly: put the stuff in a sac à poche and put it on each crust. Go on covering one half of the crust. Cover the stuff with the rest of the crust. To better close ravioli you can use some water. Cut ravioli using a stamp of 5 cm of diameter. Boil some salted water in a pot, adding a spoon of oil. Proceed with the cooking for about 3-4 minutes, until ravioli come out. When they are ready, drain them and put them on a plate with butter and saffron. Put some pepper and serve them hot.

You can find this recipe here