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 tbsp 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 tbsp of olive oil, 1 tbsp 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 tbsp 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 tbsp 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.