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.
Plin ravioli in rosemary-flavoured saffron broth
Difficulty:
Easy
Time of preparation:
10 min
Doses:
4 people
Ingredients
– 500 g Plin ravioli
– 1 L meat stock
– 20 g butter
– 2 sachets of saffron powder
– 3 sprigs of rosemary
– Parmigiano Reggiano cheese
– 1 L meat stock
– 20 g butter
– 2 sachets of saffron powder
– 3 sprigs of rosemary
– Parmigiano Reggiano cheese
Preparation
