Saturday, May 3, 2014
Ravioli in Saffron Sauce
Alla Panna is cream sauce. This is an extended version of it. At the end of sauce making process, I just added a bit of saffron, soaked in cream. Hence, Ravioli in Saffron Sauce! Feel free to add any vegetables of your liking to make a round out one pot meal. or serve with your favorite sides.
Here's how I made it.
Ravioli In Saffron Cream Sauce
1 lb. fresh ravioli
1 medium onion, chopped
Salt & pepper to taste
1-2 cups half n half
1 tbsp butter
1 tbsp all purpose flour
1/4 cup grated Parmesan cheese
2 pinches of Saffron, soaked in 1/4 tbsp cream
In a sauce pot, melt butter, add onion and garlic, cook till onion is translucent and garlic is fragrant, for about 4-5 minutes.
Add flour and cook further till the raw flour smell disappears.
Add salt, pepper, half n half and simmer till the sauce thickens.
Add saffron with cream.
Set aside, keep warm.
In the meantime, cook pasta per package directions.
Transfer the cooked pasta in the sauce pot, toss and serve hot with the baguette(you need it to wipe the plate clean!)