Rich, creamy, and outrageously delicious – Saffron Ravioli with Ricotta and Basil Pesto Cream finished with De Nigris Balsamic Vinegar of Modena “Founder’s Edition” is guaranteed to wow.

Ingredients for 4 People

  • For the pasta: ​
  • 7 oz. White flour​
  • 2 medium eggs​
  • Saffron stems, to taste​
  • Water, to taste​
  • Pinch of salt​
  • For the filling: ​
  • 10.5 oz. Ricotta cheese​
  • 1.5 oz. Grated parmesan​
  • Talt and pepper, to taste​
  • For the basil pesto cream:​
  • 3.5 oz. Basil pesto​
  • 3.5 oz. Cooking cream​
  • For the finishing:​
  • Olive oil, to taste​
  • De Nigris Baslamic Vinegar of Modena “Founder’s Recipe”​
  • To granish and decorate:​
  • Chopped pistachios, to taste​
  • Basil leaves

For the recipe

Saffron Ravioli with Ricotta and Basil Pesto Cream_denigris_recipes

Infuse the saffron stems in hot water for a few hours; then strain. Place the sifted flour in a bowl (or on the pastry board), add the beaten eggs in the center, a little saffron infusion, just enough to get a dough with the right consistency (if the dough is too soft add a few tablespoons of flour). Blend the mixture well, until it becomes smooth and homogeneous. Form a ball, cover and leave to rest for about 15 minutes.

Meanwhile, in a bowl, put the ricotta and grated parmesan, mix well, add the black pepper and salt to taste. Transfer the filling to a bag.

Take the dough and roll out with a rolling pin (or with the machine for fresh pasta) obtaining rectangular sheets. Arrange in a row on each strip a tablespoon of filling, well spaced between them. Cover with another strip of pastapress between a heap and the other to seal well, cut with a flower-shaped cutter (you can use cooke cutter).

Prepare the basil pesto cream: in a pan heat the cream and add the basil pesto, mix well and turn off.

Cook the ravioli in salted water, with a little oil for a few minutes. Drain gently with a skimmer and transfer to a bowl, season with a olive oil.

Finally, pour into the plates a few tablespoons of basil pesto cream, lay the hot ravioli, garnish with the pistachio grains and decorate with basil leaves. Finish with a drizzle of De Nigris Balsamic Vinegar of Modena “Founder’s Edition”  and enjoy!