O Sole Mio Ravioli in Saffron-Butter Sauce

Course Appetizers Total Time Under 4h

Ingredients in this Recipe

1 large egg, plus 1 large egg yolk, lightly beaten together
1 pound fresh ricotta
1 tablespoon extra virgin olive oil
12 tablespoons (1½ Sticks) unsalted butter
1½ cups freshly grated Parmigiano Reggiano
3 tablespoons snipped chives (about ¾ inch long pieces)
3½ to 4 cups “OO” pasta flour (see Notes), or 3 to 4 cups unbleached all purpose flour
Freshly ground black pepper
Semolina flour, for sprinkling on the work surface
¼ teaspoon saffron threads, lightly pounded to a powder
½ teaspoon kosher or sea salt, or to taste

See Full Recipe at Cookstr