California Central Coast Recipes
Golden Saffron Cream Sauce with Ravioli
This is a really elegant and delicious sauce to use on seafood ravioli or tortellini or seafood itself such as scallops or shrimp. Itís quite eye-catching and is very easy to make. The final product when served looks and tastes much more time-consuming. Donít worry, your secret is safe with me---just enjoy!
Preparation time: 10 minutesCooking time: 15 minutes
4 Tablespoons Extra-virgin Olive Oil
2 large Shallots minced
2 Garlic cloves minced
1 cup Dry white wine
1/4 teaspoons Crushed red pepper
1/4 teaspoons Saffron threads
3 Tablespoons Unsalted butter , softened
1 Tablespoons Flour
1 cup Whipping cream
Salt and pepper to taste
1/2 cup Italian parsley chopped plus a few extra whole leaves for center of each portion
1 lb Ravioli or other type of seafood pasta or just seafood itself
1/4 teaspoons Ground Turmeric ---Optional , For gold color if Saffron color is not intense enough. You may need to add more than suggested amount
1 Heat olive oil in a heavy saucepan or skillet over medium-low heat. Add shallots and garlic and sautť for 2-3 minutes or until translucent and fragrant but do not brown.
2 Add wine, crushed red pepper, saffron, and boil for 2-3 minutes. If saffron color is light, add a pinch more saffron.
3 Mix the softened butter with the flour, mixing well to make a paste. Gradually add the butter mixture to the shallot-saffron mixture, stirring constantly to prevent lumps.
4 Add cream and slowly simmer for 5 minutes or so. Season to taste with salt and pepper.
5 If saffron color is not as dark as you would like, add some of the Turmeric. Simmer a minute or two longer.
6 In the meantime, in a large stockpot, heat enough water to boiling for your pasta. When boiling, add 1 tablespoon salt to water and carefully add your pasta. Return water to just simmering but donít boil too hard to prevent rupturing your raviolis or other tender pasta. Check pasta package for cooking time and set timer.
7 When pasta is cooked, drain pasta and arrange artistically on each dinner plate.
8 Spoon some of the Saffron cream over the pasta.
9 Scatter some of the chopped parsley over the portion and place one or two whole leaves in center of each portion.
10 Serve with a robust salad and enjoy!
Suggested wine: I recommend a feisty white with this.