Cheese filled ravioli in saffron and herb sauce

Cheese filled ravioli in saffron and herb sauce

Raffioli de herbe

By
From
Venice
Serves
4-6
Photographer
Helen Cathcart

This is a stunning dish to serve. The plump ravioli are filled with three kinds of cheese, bathed in glorious saffron sauce and decorated with aromatic leaves. The recipe is an adaption of the original by the Anonimo Veneziano, created by Sergio and Mario at the restaurant Bistrot de Venise where it forms part of their historical Venetian menu.

Ingredients

Quantity Ingredient
1 quantity Fresh pasta

For the filling

Quantity Ingredient
200ml milk
50g ‘00’ flour
100g cheese, such as pecorino, fontina or asiago
60g soft goats’ cheese
50g parmesan or grana padano, finely grated
salt
freshly ground black pepper
2 egg yolks

For the sauce

Quantity Ingredient
50g salted butter
2 tablespoons extra-virgin olive oil
2 celery stalk with leaves, chopped
2 leeks, chopped
1 litre chicken stock
1 heaped teaspoon fresh ginger, grated
1/2 teaspoon saffron
salt
freshly ground black pepper

To serve

Quantity Ingredient
50g salted butter
large handful aromatic leaves, such as rosemary, thyme, sage or marjoram
30g toasted flaked almonds
30g smoked cheese, coarsely grated, such as ricotta, scamorza or smoked Cheddar

Method

  1. For the filling, heat the milk in a medium saucepan over a medium heat, whisk in the flour and continue whisking over the heat until thick and any lumps have disappeared. Turn the heat to low and add the cheeses, season and whisk through. Take the pan off the heat and whisk in the egg yolks. Taste and adjust the seasoning as necessary, allow to cool to room temperature.
  2. Roll out the pasta using a pasta maker set on the thinnest setting. Line a ravioli tray with a sheet of the pasta. Spoon a 10 g ball of filling into each indent and place another sheet of pasta over the top. With a rolling pin, roll the pasta to ensure that the 2 layers are sealed together. If the pasta has dried out a little while you were dividing out the stuffing, brush with a little water before laying over the top sheet to ensure a good seal. Use a 6 cm cutter or wine glass to cut the pasta. Turn out on to greaseproof paper and repeat. The ravioli can be made in advance and frozen.
  3. To make the sauce, in a large frying pan heat the butter and oil and fry the celery and leeks over a medium heat until softened. Add the stock, ginger, saffron and seasoning, turn up the heat and bring to the boil. Reduce the heat and simmer gently for 15 minutes. Taste and adjust the seasoning as necessary. Purée the sauce in a blender and set aside.
  4. To assemble the dish, melt the butter in a frying pan and add the herbs. Fry them for around 2 minutes, take off the heat and set aside. Bring to the boil a large saucepan of well-salted water and cook the ravioli for around 5 minutes or until al dente. Reheat the sauce in a large saucepan and add the drained pasta to it. Arrange the ravioli on each plate with a little of the sauce poured over the top. Drizzle the herby butter around the plate. Scatter over the flaked almonds and grated cheese, then stand back and admire your work!
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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