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.
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.
Add two ladles of pasta cooking water, pour in the ravioli and finally the remaining cream and the dried mint.
Toss for a few minutes, taking care that the ravioli do not break.
Serve with more dried mint and, for those who like it, grated cheese.
Wine
Up to 1 day in the refrigerator.
Serve with toasted bread.
Italia, Sicilia
| Energy (kcal) | 346.99 |
| Carbohydrates (g) | 1.43 |
| of which sugars (g) | 0.95 |
| Fat (g) | 28.15 |
| of which saturates (g) | 17.85 |
| Protein (g) | 22.02 |
| Fibre (g) | 0.02 |
| Salt (g) | 1.3 |
