- 500 g veal ravioli
- 2 pcs saffron sachets in powder
- 1 pc carrot
- 1 pc celery stalk
- 1 pc shallot
- Parmigiano Reggiano Dop
- extra virgin olive oil
For the recipe of veal ravioli in saffron and lemon sauce, finely chopped celery, carrot and shallot.
Brown the mince in a saucepan with a little oil for 8-10 minutes, blending, if necessary, with a drop of water. Then pour 1 glass of water, bring to a boil, then add the 2 sachets of saffron and, immediately after, the ravioli. Season with salt and mix gently. Cook for 4-5 minutes, with the lid, and serve immediately with 10 g of grated parmesan and lemon zest.
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