Stuffed saffron pasta with sardine caviar (bottarga)

Ingredients

• 350 g flour
• 1 tsp ground saffron
• 1 tbsp turmeric
• 3 eggs
• Salt
• 4 tbsp olive oil
• 80 g sun‑dried tomatoes (in oil)
• 3 spring onions
• 2 fennel bulbs
• 50 ml dry white wine
• pepper (ground)
• 250 g ricotta
• 4 tbsp freshly grated Parmesan
• flour (for the work surface)
• 80 ml fish stock
• 100 ml Orange Juice
• 100 g bottarga
• 4 tbsp crème fraîche
• 2 tbsp chives sprigs

Instructions

1. 1.

   Mix flour with saffron and turmeric, sift onto a board and press a well in the center. Beat eggs in a bowl, season with salt, pour into the well, then gradually fold in the flour from the edges using fingers until dough is smooth and elastic. Knead well for 30 minutes covered in a damp cloth.

2. 2.

   Drain sun‑dried tomatoes and dice them. Trim spring onions and slice into thin rings. Mince garlic finely and sauté in a hot pan with 1 tbsp tomato oil until translucent. Wash fennel, trim the core, and shave into fine ribbons.

3. 3.

   Add tomatoes and spring onions to the pan, cook briefly, deglaze with wine and simmer for about 5 minutes until the liquid evaporates. Remove from heat, season with salt and pepper, let cool, then fold in ricotta and Parmesan. Taste again.

4. 4.

   Roll dough thin on a floured surface and cut circles (≈7 cm diameter) with a cutter. Place a spoonful of filling on half the circles, brush edges with water, and fold into crescents. Press edges firmly and cook ravioli in boiling salted water for about 5 minutes.

5. 5.

   Warm fish stock with orange juice and season lightly.

6. 6.

   Remove ravioli with a slotted spoon, drain, arrange decoratively on plates, drizzle sauce, sprinkle grated bottarga, add a dollop of crème fraîche in the center, and garnish with chives sprigs. Serve immediately.