Saffron Ravioli

Based on various sources


  • large pinch of saffron
  • 4 Tbsp boiling water
  • 175 g “00” flour
  • 150 g semolina flour
  • 1 eggs
  • 3 egg yolks


  1. Crush the saffron with your fingers into the water. Let it steep for at least 30 min.
  2. Pulse the two flours in food processor until mixed
  3. Beat the eggs and egg yolks and add to the food processor. Pulse a couple of times so the eggs no longer are on top.
  4. Do the same with the saffron water.
  5. Then run the food processor until a ball is formed. Add a Tbsp more water if too dry, or a Tbsp more flour if too wet.
  6. Kneed the five, six times.
  7. Let the ball sit for an hour, at least 30 min, covered with damp cloth.
  8. Cut the ball into three parts. Each part goes through the roller until the 5th thinness.
  9. Add whatever you want as filling.

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