Tuesday, April 28, 2009

4-Cheese Ravioli With Saffron

 

These were my resting ravioli-laced with a wee bit of fresh nutmeg and then stuffed with four Italian cheeses, saffron, turmeric and young shallot greens.

I blended the dough with half semolina and half unbleached flour. I cheated with my bread maker-kneading them for a short four minutes.

They were deliciously delicate with a perfect tooth. I served them with a red wine sauce and braised short ribs and I received a gold star for the day!
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