Saturday, February 18, 2012

Seafood Ravioli with Saffron Cream

So I made a trip to Adventure in Food a couple of days ago and picked up some really good deals. There will be more posts to come about what I got, including the most ridiculously valuable olive oil I've ever bought. Along with all the other things I bought, we happened to pick up some Fior D'Italia ravioli. They have a bunch of different ravioli to buy, but since my sister is always craving seafood I just had to go with the pescatore ravioli. It is stuffed with shrimp, scallops, lobster and wild mushrooms. Since I had a little leftover saffron sitting in the pantry and I decided to pair this with the seafood pasta. 

Now you don't have to have the ravioli or the saffron to make this dish. (Although I have to recommend you buy the ravioli. It is an extremely high quality product and definitely a good buy for the price.) Start with some type of seafood ravioli, or cook pasta and mix it with seafood and the saffron cream. If you don't have saffron, you're still okay because a simple white wine sauce would work well here too. To round out the meal, it's a good idea to serve this with garlic bread and a green salad on the side.

My only real comment about this recipe is the onions. If you can't slice the onions paper thin on a mandoline, just don't use them. You want the sauce to be as smooth as possible here, so omit the onions if you can't get them to the right thickness.

Seafood Ravioli with Saffron Cream:
25 seafood ravioli
1/4 cup onions, sliced paper thin on a mandoline (optional)
3 tablespoons butter
1/4 teaspoon crushed saffron threads
1 cup heavy cream
1 cup dry white wine
Salt and pepper
Finely chopped parsley (optional)

1. Get a big pot of water boiling while you prepare the food.
2. Melt the butter in a pan over medium heat and then cook the onions until they have softened up, about 5 minutes. Then add the saffron and cook about a minute more.
3. Add the wine and bring to a boil for 5 to 7 minutes.
4. Once the wine has reduced a little, add the cream and bring the sauce to a bare simmer. Add salt and pepper to taste.
5. Let the sauce reduce in the pan while you cook the ravioli, being sure not to let it boil.
6. Cook the ravioli in the boiling water and then drain well. Add the ravioli to the sauce and toss to coat all the pastas.
7. Plate the pasta with garlic bread and finish with the parsley.

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