Hello, folks! I’m Mark Zoch, your friendly neighborhood cooking enthusiast, and the man behind The Dinner Dude. Today, I want to share a personal culinary adventure with you. It’s about a dish close to my heart – Pink Ravioli with Buffalo Ricotta Cheese and Saffron. I know, it sounds like a mouthful, but trust me, it’s a delightful one!
Pink ravioli with buffalo ricotta cheese and saffron Recipe
Pink ravioli with buffalo ricotta cheese and saffron,
For the fresh pasta
- 300 gr flour 00
- 2 eggs
- 50/70 ml beetroot juice (a pack of about 500 gr of pre- cooked ones)
- 1 pinch fine salt
For the filling
- 450 gr buffalo ricotta
- Saffron (about a teaspoon of saffron flowers) or 2 saffron sachets
- Pepper and salt to taste
For the dressing
- 70 gr butter
- 2 sage leaves
- Salt and pepper
- 1 tablespoon pin nuts
- Fresh chives, oregano to taste
- Parmesan cheese (one tablespoon for each portion about)
- Obtain the juice from the beets by putting them in an extractor or centrifuge machine (you can also grate them and then squeeze if you do not have suitable kitchen tools).
- Mix the flour with the eggs, the salt and the beets juice, knead until the dough is homogeneous and elastic and then cover with cling film. If the dough requires, add more flour or water, it depends a lot on the humidity and quantity of beets. Let it rest for half an hour.
- Mix the buffalo ricotta with one or two sachets of saffron (adjust by tasting), add pepper. Put the stuffing in the refrigerator covered with cling film. Meanwhile, prepare the aromatic herbs, wash them and set them aside.
- Note: if you use dry saffron flowers put them into a mixer till they become like a powder.
- Roll out the dough (if you use the machine, start from the lowest numbers then to go up until you get the thickness you like but almost at number 6). If you have a ravioli maker place a first sheet on top, fill each space with a little mixture and then close with the second sheet. Proceed like this until it runs out. If you do not have a ravioli maker, you can cut squares or circles and make beautiful triangle or half-moon ravioli, taking care to seal the edges well (use water or egg beaten to brush them so that they close well).
- Cook the ravioli in abundant salted water.
- Melt the butter in a large pan, add the sage and brown, take the ravioli and pour them into the sauce, mix for a minute and then serve hot with chives and oregano, pine nuts, a grind of pepper and some flakes of parmesan.
- Be careful that the sage does not become dark or will release a bitter taste; add it after the butter has completely melted.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Additional Cooking Methods for Pink Ravioli with Buffalo Ricotta Cheese and Saffron
Cooking is an art, and like any art form, it thrives on creativity and experimentation. So, let’s explore some alternative ways to prepare our Pink Ravioli with Buffalo Ricotta Cheese and Saffron using different kitchen tools.
- The Slow Cooker Surprise: Yes, you heard it right! You can make ravioli in a slow cooker. Just layer your ravioli with your favorite sauce, set the cooker on low, and let it do its magic. The result is a beautifully tender pasta with flavors that have melded together perfectly.
- The Pressure Cooker Quickie: If you’re short on time, the pressure cooker is your savior. It cooks the ravioli quickly while locking in all the flavors. Just remember to release the pressure slowly to avoid a mushy mess.
- The Oven-Baked Delight: Baking the ravioli gives it a unique texture – crispy on the outside, creamy on the inside. Layer your ravioli in a baking dish, pour over some sauce, sprinkle some cheese, and bake until golden and bubbly.
- The Air Fryer Experiment: For a healthier twist, try air frying your ravioli. It gives you the crispiness of deep-frying without all the oil. Just brush your ravioli with a little oil, pop them in the air fryer, and cook until golden brown.
Tips for making Pink ravioli with buffalo ricotta cheese and saffron
Now, let’s dive into the nitty-gritty of crafting this masterpiece. Here are some tips to help you nail it:
- The Pink Colour: Achieving that beautiful pink hue in your pasta is a delicate art. Beetroot juice is your best bet here. Freshly squeezed gives the most vibrant colour.
- The Filling: Buffalo ricotta cheese is richer and creamier than regular ricotta. It truly makes a difference in the taste, so hunt for a good quality one.
- The Saffron: Remember, a little goes a long way with saffron. Too much can make your dish bitter.
The beauty of Pink Ravioli with Buffalo Ricotta Cheese and Saffron lies not just in its taste, but also in its presentation.
- Plate it Up: Spread a spoonful of your favourite sauce on the plate, place your ravioli on top, and finish with a grating of Parmigiano Reggiano.
- Pair it Right: A good wine pairing can really enhance your culinary experience. I’d suggest a crisp white wine to complement the rich flavours of the dish.
- Garnish: A sprinkle of fresh herbs not only adds a pop of color but also introduces an extra layer of flavor.
Now, let’s tackle some common questions you might have about making Pink Ravioli with Buffalo Ricotta Cheese and Saffron.
- Can I use regular ricotta cheese instead of buffalo?
- What other fillings can I use?
- Can I freeze the ravioli for later use?
- Any alternatives for beetroot juice to get that pink hue?
- How can I make this dish vegan?
Remember, the key to great cooking lies in experimenting, so don’t be afraid to step out of your comfort zone. Each attempt brings you closer to mastering the art of Pink Ravioli with Buffalo Ricotta Cheese and Saffron. Happy cooking!