Delight in Every Bite: Pink Ravioli with Buffalo Ricotta Cheese and Saffron

Imagine an exquisite culinary experience that thrills your senses, combining the delicate taste of buffalo ricotta cheese, the subtle aroma of saffron, and the visual appeal of a pink pasta dish. Welcome to the world of Pink Ravioli with Buffalo Ricotta Cheese and Saffron. This dish is more than just food, it is a celebration of color, flavor, and texture that promises a memorable gastronomic journey.

Pink Ravioli with Buffalo Ricotta Cheese and Saffron Recipe

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Pink ravioli with buffalo ricotta cheese and saffron

This recipe represents the perfect combination in taste and flavors: the buffalo ricotta cheese gives, without doubt, the right “push” to the dish together with saffron. The result? Really amazing.
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Course Pasta
Cuisine French
Servings 4 people
Calories 3245 kcal


  • 1 pan


For the fresh pasta

  • 300 gr of flour 00
  • 2 eggs
  • 50/70 ml of beetroot juice a pack of about 500 gr of pre- cooked ones
  • A pinch of fine salt

For the filling

  • 450 gr of buffalo ricotta
  • Saffron about a teaspoon of saffron flowers or 2 saffron sachets
  • Pepper and salt to taste

For the dressing

  • 70 gr of butter
  • 2 sage leaves
  • Salt and pepper
  • A tablespoon of pin nuts
  • Fresh chives oregano to taste
  • Parmesan cheese one tablespoon for each portion about


  • Obtain the juice from the beets by putting them in an extractor or centrifuge machine (you can also grate them and then squeeze if you do not have suitable kitchen tools).
  • Mix the flour with the eggs, the salt and the beets juice, knead until the dough is homogeneous and elastic and then cover with cling film. If the dough requires, add more flour or water, it depends a lot on the humidity and quantity of beets. Let it rest for half an hour.
  • Mix the buffalo ricotta with one or two sachets of saffron (adjust by tasting), add pepper. Put the stuffing in the refrigerator covered with cling film. Meanwhile, prepare the aromatic herbs, wash them and set them aside.
  • Note: if you use dry saffron flowers put them into a mixer till they become like a powder.
  • Roll out the dough (if you use the machine, start from the lowest numbers then to go up until you get the thickness you like but almost at number 6). If you have a ravioli maker place a first sheet on top, fill each space with a little mixture and then close with the second sheet. Proceed like this until it runs out. If you do not have a ravioli maker, you can cut squares or circles and make beautiful triangle or half-moon ravioli, taking care to seal the edges well (use water or egg beaten to brush them so that they close well).
  • Cook the ravioli in abundant salted water.
  • Melt the butter in a large pan, add the sage and brown, take the ravioli and pour them into the sauce, mix for a minute and then serve hot with chives and oregano, pine nuts, a grind of pepper and some flakes of parmesan.
  • Be careful that the sage does not become dark or will release a bitter taste; add it after the butter has completely melted.



You can replace the beetroot with spinach or pumpkin:in this case, you have to consider to boil these vegetables before mixing them to the flour and eggs (40 gr. about of mixed spinach or pumpkin). You will obtain green ravioli using spinach and dark yellow ravioli using pumpkin.
Keyword flour, saffron

About Pink Ravioli with Buffalo Ricotta Cheese and Saffron

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The recipe for Pink Ravioli with Buffalo Ricotta Cheese and Saffron is an unusual yet delightful fusion of traditional Italian culinary principles and creative modern cooking. The pink hue of the ravioli is obtained from natural beetroot juice, making it not only visually appealing but also packed with health benefits. The fillings include creamy buffalo ricotta cheese, which adds a depth of flavor and richness to the dish. The final touch of saffron provides a hint of luxury, adding a distinctive aroma and flavor that elevates the dish to a whole new level.

Cooking Tips

  • Strain the ricotta cheese properly to ensure it doesn’t make the filling too wet.
  • Use fresh beetroot juice for a vibrant pink color.
  • When adding saffron, remember that a little goes a long way; too much can overpower other flavors.
  • Always seal the ravioli edges firmly to prevent the filling from leaking out while cooking.
  • Cook the ravioli in batches to avoid overcrowding the pan, which can cause them to stick together.

Serving Suggestions

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  • Pair the Pink Ravioli with a crisp white wine like a Pinot Grigio to complement the rich flavors.
  • Serve with a side of garlic bread to add a crunchy texture contrast.
  • A simple green salad with a citrus vinaigrette can balance the creaminess of the dish.
  • Top the ravioli with freshly grated Parmesan cheese for an additional layer of flavor.
  • Accompany the dish with a light tomato sauce to enhance its overall taste.

Frequently Asked Questions (FAQs)

  • Can I use regular ricotta cheese instead of buffalo ricotta? Yes, although buffalo ricotta has a special creaminess, regular ricotta can be a good substitute.
  • Is beetroot juice necessary for the recipe? While beetroot juice gives the pink color, it is not crucial to the flavor. You can make the ravioli without it.
  • Can I make the ravioli dough in advance? Absolutely! You can prepare the dough a day ahead and store it in the refrigerator.
  • What can I use if I don’t have saffron? While there’s no direct substitute for saffron’s unique taste, you can omit it without significantly altering the dish’s flavor.
  • Is this dish suitable for vegetarians? Yes, Pink Ravioli with Buffalo Ricotta Cheese and Saffron is a vegetarian-friendly dish.

The Pink Ravioli with Buffalo Ricotta Cheese and Saffron is not just a dish; it’s a feast for the senses. Its vivid colors, rich flavors, and enticing aroma make it a culinary masterpiece that leaves a lasting impression. Whether you’re a seasoned cook or a kitchen novice, creating this dish will surely be a rewarding experience. Remember, the secret to its success lies in the quality of ingredients and the love you pour into making it. So, get ready to don your apron and bring this delightful recipe to life in your kitchen.

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