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
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 pasta, press between a heap and the other to seal well, cut with a flower-shaped cutter (you can use a 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!
