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Chef Gianluca Deiana Abis: Ravioli di Ricotta di Pecora e Zafferano al Burro e Salvia

Ravioli di Ricotta di Pecora e Zafferano al Burro e Salvia

Prep. time: 30

Cook Time: 10

Difficulty: 3 out of 5

Serve: 4/6

Ingredients for the dough:

1 and half Cups of flour 00 (must be Italian made)

3 eggs (Possibly Farm Raise and cage free) A pinch of sea salt

Ingredients for the Filling:

2 Cups of fresh ricotta cheese

Half tea spoon of Saffron ( powder. easier to mix with the ricotta)

Half cup of Parmigiano Reggiano

1 egg

1 pinch of nutmeg

Sea salt to taste

1 full spoon of orange zest

Half cup of Butter (Sauce)

30 leaves of Sage the baby ones (the smallest)

Pepper to taste

Half cup of Parmigiano Reggiano (sauce)


Place the flour on the table and make a little hole in the middle, Vulcano Shape (a Fontana) place the eggs and salt in the middle , and mix everything together add a little water only if necessary . Once the dough is ready, Wrap it with a damp cloth and let rest in a refrigerator for 30 minutes.

In the meantime In a bowl, prepare the filling by mixing the ricotta cheese, egg, 3 tablespoons grated Parmesan cheese, saffron, salt, pepper, nutmeg and orange zest, until everything is blend together perfectly.

Roll out the dough (not too thin ... the next to the last measure of the machine should be fine about 5mm) with the help of some flour. Try to make to identical sheets of pasta. Now place the filling with a sac a poche, if you don't have one, use a tea spoon, in one sheet of pasta and cover it with the other.

The easier way to do it is, if you have the stamps for Ravioli.

Time to cut the ravioli and you good to go.

In a large Sauce Pan add abundant water and bring it to boil add salt to taste.

Place the Ravioli very carefully and Cook it for 5 to 7 minutes.

The sauce is very simple, wash and dry the sage leaves,. in a saucepan add the butter let it melt in a low heat, then add the sage and cook it for a couple of minutes (do not cut the leaves), make sure not to let the butter burn.

Pour over the cooked pasta and stir through well together with freshly grated parmesan.

Wine pairing:

Barbera D'Alba

Massetto Ornellaia


Chef Tips:

I love ravioli with ricotta and saffron my grandmother use to make it almost every Sunday but instead of the orange zest she used a grated lemon rind. You can add spinach or bietola (Swiss chard). Just never use a strong sauce has a condiment or it will overwhelm the flavor of the Ravioli. With this kind of ravioli I usually use Panna (Italian for Cream) with Porcini Mushroom, or a simple fresh tomatoes Sauce.

Chefs Corner:

Ravioli [raˈvjɔːli] (plural form; singular: raviolo) are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune). Other related filled pastas include the ring-shaped tortellini and the larger tortelloni.

The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Venice, the mid-14th-century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices". In Rome, ravioli were already well-known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.

Ravioli were already known in 14th century England, appearing in the Anglo-Norman vellum manuscript Forme of Cury under the name of rauioles.Sicilian ravioli and Malta's ravjul may thus be older than North Italian ones[citation needed]. Maltese ravjul are stuffed with irkotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese. Source

Check more recipes from: Chef Gianluca Deiana Abis

#RaviolidiRicottadiPecora #Zafferano #Parmigianoreggiano #BurroeSalvia #chefgianlucadeianaabis

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