For the mass and armed of the raviolones see basic masses.
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| Ingredients to make fish raviolones with sauce to saffron cream: |
| For the pasta see basic masses in bakery and shellable the cooking of the fish 200cc of white wine 1 beat of saffron 1 spoon of minced parsley salt black pepper from molinillo |
Ingredients to make fish raviolones with sauce to saffron cream:
2. Boil the fish with a bouquet of strain herbs let cool, reserve the broth and chop it well.
3. Drain the bleached spinach and sauté in a pan with 25g of butter and add 50g of milk cream, let cool and add the fish, mix well and add 50g of grated cheese.
4. Prepare the raviolones as indicated in the indicated sector.
5. For the sauce sauce the echalotes in a pot with the rest of the butter over a minimum heat, add the white wine and let reduce the broth and let reduce.
6. Add the cream and saffron, season with salt and grinding pepper, turn off the heat and add the chopped parsley.
7. Put the paste in plenty of salt water, they barely go up with a slide put them in a fountain and bathe with the sauce.
