Saffron Cream Sauce Raviolis & Honey Roasted Cherry Tomatoes

This saffron cream sauce ravioli dish is so insanely delicious and beautiful! Cheese raviolis are bathed in a creamy and bright saffron cream sauce that's made with Parmigiano and fresh goat cheese. On top, sweet and savory roasted cherry tomatoes are finished with sweet honey. This recipe is inspired by Lilia's sheeps milk cheese filled agnolotti dish in Brooklyn and my recreation will make you feel like you're eating a fancy dish at a restaurant!

As you might have noticed, I've been making a ton of dishes based on my travels.

And since we can't really go anywhere these days, it's been a really fun way to take my tastebuds on a trip without ever having to leave my zip code.

If you've ever been to Lilia's in NYC, chances are, you've had their sheeps milk cheese filled agnolotti!

It's one of the most popular items on their menu and for good reason!

So since I have no plans to fly up north anytime soon, I felt inspired to make a dish that was sort of similar!

I wanted to make something that made me feel like I was at a fancy restaurant in NYC with an amazing female chef. tehe.  

And funny enough, I was approached by Rosina a few weeks ago to create a beautiful pasta dish on instagram using their frozen ravioli.

I thought what better way to showcase their awesome frozen pasta than by recreating a dish that makes you feel like you're dining out.

So that's how this dish was born!

This saffron cream sauce ravioli makes the perfect date night at home dish! And I know you're going to love it!

What you'll need

(scroll all the way down for the actual measurements and printable recipe card)

for the honey roasted cherry tomatoes

• cherry tomatoes
• olive oil
• salt and pepper
• honey

for the saffron cream sauce ravioli

• saffron
• warm water
• frozen cheese raviolis
• olive oil
• salted butter
• garlic
• shallots
• heavy whipping cream
• goat cheese
• parmigiano

How to make it

Making this saffron cream sauce ravioli is all about timing!

Basically, you'll want to begin by roasting the tomatoes. While that's going, you'll want to steep the saffron and get the water boiling for the raviolis. Meanwhile, you'll be making the sauce!

I'll share the recipe in a timely order so you can make it easily!

Begin by preheating your oven to 425F degrees.  Add cherry tomatoes, olive oil, salt and pepper to a small baking dish and bake for 40 minutes. Once they’re done roasting, immediately add honey, stir, and set aside.

Meanwhile, steep the saffron. To do so, add 2 tablespoon of warm water and 2 pinches of saffron to a small bowl and set aside for at least 15 minutes. Get the water boiling for raviolis.

Add 2 tablespoon of olive oil, 1 tablespoon of butter and the shallots to a large heavy bottomed pan over medium heat and let it cook for 5 minutes. 

Add 4 cloves of chopped garlic and another tablespoon of butter. Cook down for another 3 minutes.

Then add saffron water, being sure to add all the threads, and let it cook down for 5 minutes.

Now add the heavy cream and let it bubble and reduce for 5 minutes. 

Pour raviolis in boiling water and cook according to the directions on the bag.

Drop the heat down to low then stir in 2 more tablespoon of butter and the goat cheese.

Once it’s combined and thickened, add the cooked raviolis straight from the pot so you get a little bit of the starchy cooking water.

Now grate about ½ cup parmesan into the pot, little by little, while gently stirring constantly. Add a little more pasta water to lose the sauce up if it looks dried out.

Now plate the saffron cream sauce raviolis and top with a few of the honey roasted cherry tomatoes

Other types of pasta to try this with

Traditionally a saffron cream sauce is made for lobster raviolis, but since I'm allergic to shellfish, I thought I would make it with cheese raviolis!

If you'd like to make it with lobster raviolis -- go for it! The recipe will be exactly the same.

You could also make this recipe with a variety of raviolis or tortellini or even regular pasta like penne or paccheri. 

If I were to use another flavor for ravioli, I recommend trying a goat cheese filled one, or even a sweet potato, butternut squash or pumpkin ravioli for a seasonal spin!

What to pair it with

If I was making this dish for date night, I would start with this strawberry goat cheese salad. Then I would serve this cacio e pepe roasted green beans and carrots or this honey garlic cauliflower.

For dessert, I would make my favorite dessert ever - my blueberry lemon ricotta bars or this rich and decadent flourless chocolate cake!

If you want more tasty Italian inspired dishes, try this pesto cavatappi, this bucatini bolognese, gnocchi alla sorrentina, or this rigatoni all amatriciana. 

Save it for later

Save one of these pretty images on your pinterest for later! 

And if you don't already, please feel free to follow me on pinterest, too! 

You'll find daily inspiration for tasty food, cute animals, cool art, and awesome home decoration ideas!

Recipe

Recipe

Saffron Cream Sauce Ravioli with Honey Roasted Cherry Tomatoes

This saffron cream sauce ravioli dish is so insanely delicious and beautiful! Cheese raviolis are bathed in a creamy and bright saffron cream sauce that's made with Parmigiano and fresh goat cheese. On top, sweet and savory roasted cherry tomatoes are finished with sweet honey.

5 from 3 votes

Print Recipe Pin Recipe

Course Main Course, pasta

Cuisine American, Italian

Servings 4 people

Ingredients

  

1x2x3x

for the honey roasted cherry tomatoes

• 2 cups cherry tomatoes
• ½ cup olive oil
• salt and pepper
• 2 tablespoon honey

for the saffron cream sauce ravioli

• 2 pinches saffron
• 2 tablespoon warm water
• 1 1.5 lb bag of frozen cheese raviolis
• 2 tablespoon olive oil
• 4 tablespoon salted butter divided
• 4 cloves garlic minced
• 2 shallots minced
• 1 cup heavy whipping cream
• ½ cup goat cheese
• ½ cup parmigiano

Instructions

 

• Begin by preheating your oven to 425F degrees. Add cherry tomatoes, olive oil, salt and pepper to a small baking dish and bake for 40 minutes. Once they’re done roasting, immediately add honey, stir, and set aside.
• Meanwhile, steep the saffron. Add 2 tablespoon of warm water and 2 pinches of saffron to a small bowl and stir. Set aside for at least 15 minutes. Get water boiling for raviolis.
• Add 2 tablespoon of olive oil, 1 tablespoon of butter and minced shallots to a large heavy bottomed pan over medium heat and let it cook for 5 minutes.
• Add 4 cloves of chopped garlic and another tablespoon of butter. Cook down for another 3 minutes.
• The add saffron water, being sure to add all the threads into the garlic shallot mixture and let it cook down for 5 minutes.
• Now add the heavy cream and let it bubble and reduce for 5 minutes.
• Meanwhile, pour raviolis in boiling water and cook according to the directions on the bag.
• Drop the heat down to low then stir in 2 more tablespoon of butter and the goat cheese.
• Once it’s melted, combined and thickened, add the cooked raviolis straight from the pot so you get a little bit of the starchy cooking water.
• Now grate about ½ cup parmesan into the pot, little by little, while gently stirring.
• Add a little more pasta water to loosen the sauce up if it looks dried out.
• Now plate the saffron cream sauce raviolis and top with a few of the honey roasted cherry tomatoes.
• Serve immediately.

Keyword brooklyn, cheese, dinner, easy, goat cheese, parmesan, parmigiano, pasta, ravioli, saffron

Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!