Ravioli ricotta e spinaci, saffron pistil and pistachio cream

Infuse saffron pistils in milk at 60 °C for 30 minutes. Brown onion wedges in a pan with extra virgin olive oil. Toast pistachios, chop and add them to onion, milk and pecorino cheese.

Cook the sauce for 10 minutes and remove the onion wedges. Cook Ravioli ricotta e spinaci bio in boiling water and drain them when “al dente”. Finish cooking in the pan with the sauce and decorate with some saffron pistils and whole pistachios.

Enza Liberati fic lady chef.