Let's make fresh ravioli with a rich asparagus-ricotta-filling. Serve them with a creamy saffron sauce. The saffron adds an elegant touch and a vibrant golden hue to the pasta.
What you'll need
- One batch of fresh pasta dough - Asparagus - Ricotta - Parmesan - Cream -Saffron - Ravioli stamp and pasta machine
Roll the pasta dough out into thin sheets. Place dollops of fillings on one sheet, evenly spaced apart. Cover with a second pasta sheet. Seal the ravioli and cut them out, using a ravioli stamp. Cook in salted boiling water, until al dente. Serve with saffron cream sauce.