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Aubergine ravioli with saffron
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Small pinch saffron
15g unsalted butter
1 echalion shallot, finely chopped
100ml white wine
80ml whipping cream
Soli Aubergine & Mozzarella Roasted Tomato Ravioli
15g toasted pine nuts
¼ x 25g pack dill, fronds only
1 Soak the saffron in 1½ tbsp hot (but not boiling) water for 10 minutes. Meanwhile, melt the butter in a small pan. Add the shallot and a pinch of salt; cook over a low heat for 3-5 minutes until soft and starting to brown. Boil the kettle. Pour in the wine and bubble until reduced by half. Add the cream and the saffron along with the soaking liquid. Cook over a low heat, stirring occasionally, for 3 minutes until thickened slightly.
2 While the sauce simmers gently, cook the ravioli according to pack instructions, reserving some of the pasta water when draining. Tip the pasta into the pan with the sauce, add a little of the pasta water and toss to combine; season. Divide between bowls and scatter over the pine nuts and dill fronds to serve.
Typical values per serving:
This recipe was first published in January 2022.