Cook the ravioli in plenty of salted water for a maximum of 3 minutes; usually, they should be drained with a slotted spoon when they float to the surface.
Heat half of the fresh cream in a pan together with half a sachet of saffron, stirring well to obtain a creamy sauce for up to 5 minutes.
Add two ladles of the pasta cooking water, pour in the ravioli, and finally the remaining cream and dried mint.
Sauté for a few minutes, taking care not to break the ravioli.
Serve with additional dried mint and, for those who like, grated cheese.
Up to 1 day in the refrigerator.
Serve with toasted bread.
Italy, Sicilia
| Energy (kcal) | 336.81 |
| Carbohydrates (g) | 2.78 |
| of which Sugars (g) | 2.23 |
| Fat (g) | 25.69 |
| of which Saturates (g) | 15.27 |
| Protein (g) | 23.47 |
| Fiber (g) | 0.64 |
| Sale (g) | 1.44 |
