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Ravioli recipes: Italian rice and saffron ravioli, a delicate and original pasta dish by chef Andrea Berton from Milan
For the ravioli
For the saffron rice cream
For the meat mayonnaise
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Italian
Ravioli And Saffron Rice Cream
Cook the rice as if it you were making a classic risotto alla Milanese, and then, when it’s cooked and after having stirred in the cheese and butter, blend it in a mixer until you get a smooth cream.
Shape the ravioli with the help of a pasta maker and two 2cm pasta moulds.
Cook in salted water.
Using a hand-mixer, blend the ingredients until obtaining a smooth, creamy sauce.
Slowly, let the pork rind cook in water seasoned with carrot, celery and onion for at least 2 hours.
Spread on a plate over waxed paper and let dry for at least 24 hours in a 60°C oven.
Make clusters of pork rind and fry them in oil at 190°C.