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O Sole Mio Ravioli in Saffron-Butter Sauce


O Sole Mio Ravioli in Saffron-Butter Sauce Recipe

Ingredients:
  • 1 pound fresh ricotta
  • 1½ cups shredded Cacio di Roma
  • 1 large egg, plus 1 large egg yolk, lightly beaten together
  • ½ teaspoon kosher or sea salt, or to taste
  • Freshly ground black pepper
  • 3½ to 4 cups “OO” pasta flour (see Notes), or 3 to 4 cups unbleached all purpose flour
  • ½ teaspoon fine kosher or sea salt
  • 4 extra large eggs
  • ¼ teaspoon saffron threads, lightly pounded to a powder
  • 1 tablespoon extra virgin olive oil
  • Semolina flour, for sprinkling on the work surface
  • 12 tablespoons (1½ Sticks) unsalted butter
  • ¾ teaspoon saffron threads, lightly pounded to a powder
  • Kosher or sea salt
  • 3 tablespoons snipped chives (about ¾-inch-long pieces)
  • 1½ cups freshly grated Parmigiano Reggiano
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 544kcal (27%)
Total Fat 33g (51%)
Saturated Fat 19g (95%)
Cholesterol 223mg (74%)
Total Carbohydrate 36g
Dietary Fiber 1g
Sugars 1g
Protein 25g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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