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saffron cream sauce raviolis

Saffron Cream Sauce Ravioli with Honey Roasted Cherry Tomatoes

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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.
Course Main Course, pasta
Cuisine American, Italian
Keyword brooklyn, cheese, dinner, easy, goat cheese, parmesan, parmigiano, pasta, ravioli, saffron
Servings 4 people

Ingredients

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.