Discover the recipe for cheese ravioli with a simple and quick saffron sauce for an irresistible flavor!
Step 1 of 5: Cook the ravioli in plenty of salted water for a maximum of 3 minutes; usually they should be drained with a slotted spoon when they float to the surface.
Step 2 of 5: Heat half of the fresh cream in a pan together with half a packet of saffron, stirring well to obtain a creamy sauce for no more than 5 minutes.
Step 3 of 5: Add two ladles of pasta cooking water, pour in the ravioli and finally the remaining cream and the dried mint.
Step 4 of 5: Toss for a few minutes, taking care that the ravioli do not break.
Step 5 of 5: Serve with more dried mint and, for those who like it, grated cheese.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving231 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,354 kJ802 kcal | 1,452 kJ347 kcal |
| Fat | 65.03 g | 28.15 g |
| of which saturated fatty acids | 41.26 g | 17.86 g |
| Carbohydrates | 3.3 g | 1.43 g |
| of which sugars | 2.19 g | 0.95 g |
| Fibre | 0.05 g | 0.02 g |
| Protein | 50.87 g | 22.02 g |
| Salt | 3 g | 1.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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