Ravioli Recipes: Italian Rice And Saffron Ravioli Recipe

Recipe

First course

Rice Ravioli With Saffron, Meat Mayonnaise And Pork Pop Corn

By Andrea Berton

Ravioli recipes: Italian rice and saffron ravioli, a delicate and original pasta dish by chef Andrea Berton from Milan

Ingredients

For the ravioli

Pasta 200 g, fresh, (classic recipe)
Pork rind 250 g

For the saffron rice cream

Rice 100 g (best if Carnaroli Riserva Gallo)
Parmesan 60 g, aged 16 months
Fresh cream 30 g
Butter 20 g
Basic white sauce 1 l
Scallion 1/2, brunoise chopped

For the meat mayonnaise

Reduced meat consommé (100g comes from approx 3 L) 100 g
Seed oil 70 g
Extra-virgin olive oil 30 g

Info box

Preparation time 40 m
Cooking time 1 d 2 h
Recipe category First course
Recipe yield 4
Recipe cuisine Italian

Preparation

Ravioli And Saffron Rice Cream
Cook the rice as if it you were making a classic risotto alla Milanese, and then, when it’s cooked and after having stirred in the cheese and butter, blend it in a mixer until you get a smooth cream.
Shape the ravioli with the help of a pasta maker and two 2cm pasta moulds.
Cook in salted water.

Meat Mayonnaise
Using a hand-mixer, blend the ingredients until obtaining a smooth, creamy sauce.

Pork Popcorn
Slowly, let the pork rind cook in water seasoned with carrot, celery and onion for at least 2 hours.
Spread on a plate over waxed paper and let dry for at least 24 hours in a 60°C oven.
Make clusters of pork rind and fry them in oil at 190°C.