Saffron Ravioli with Sardinian Caviar
Ingredients
- For the Pasta Dough
- 350 grams Pastry flour
- 1 generous pinch ground Saffron
- 1 Tbsp Turmeric
- 3 eggs
- salt
- 4 Tbsps olive oil
- For the Filling
- 80 grams dried Tomatoes (packed in oil)
- 3 scallions
- 2 Fennel bulb
- 50 milliliters dry white wine
- freshly ground peppers
- 250 grams Ricotta cheese
- 4 Tbsps freshly grated Parmesan
- For the Sauce
- Pastry flour (for the work surface)
- 80 milliliters fish stock
- 100 milliliters Orange juice
- 100 grams Bottarga
- 4 Tbsps Crème fraiche
- 2 Tbsps scallions
Preparation steps
To make the pasta dough: Blend the flour with the saffron and turmeric mix, mound on a work surface, and make a well in the center. In a bowl, whisk the eggs in a bowl with the salt and olive oil and pour into the well. Work the flour into the egg mixture and knead by hand until the dough is smooth and elastic. Cover the dough with a barely dampened cloth and let it rest for 30 minutes.
To make the filling: Drain the tomatoes. In a sauté pan, sauté the tomatoes and scallions briefly.
Deglaze with the wine and simmer for about 5 minutes, until the wine has completely cooked away. Remove from heat, season with salt and pepper, and cool. In a bowl, stir the vegetables together with the ricotta and Parmesan. Season with additional salt and pepper if necessary.
Roll out the dough on a floured surface until thin. Use round cutter to make circles about 7 cm (approximately 3 inches) in diamter. Spoon a little of the filling on one side of each circle, brush the edges of the dough with a little water, and fold in half to make a crescent shape. Press the edges firmly. Cook the ravioli in boiling salted water for about 5 minutes.
To make the sauce, bring the stock to a simmer and season the stock with the orange juice.
Take out the ravioli with a slotted spoon, drain, and arrange on a plate. Drizzle with the sauce and garnish with freshly grated bottarga and crème fraîche and serve sprinkled with chopped chives.
