Plin ravioli in rosemary-flavoured saffron broth



Time of preparation:

10 min


4 people


– 500 g Plin ravioli
– 1 L meat stock
– 20 g butter
– 2 sachets of saffron powder
– 3 sprigs of rosemary
– Parmigiano Reggiano cheese


Dissolve the saffron in a small amount of cold water and set aside. Melt the butter in a saucepan, add the rosemary sprigs and aim to brown the mixture without catching it. Pour in a few ladles of broth and bring to the boil to reduce it. Sieve and then add it to the remaining broth. Pour in the saffron and bring it to the boil, then cook the Plin ravioli in the broth. Divide them into individual bowls, sprinkle with Parmigiano cheese and serve.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces