Saffron ravioli stuffed with Nile perch and lemon

Flour / Egg / Water / Saffron / Lemon zest / Nile perch / Parsley / Shallot / Garlic / Pesto / Cherry tomato / Shrimps / Salt / Olive oil


Ingredients for homemade ravioli:

  • 200gr flour
  • 2 eggs
  • 10ml water
  • Saffron

Ingredients for stuffing:

  • 200gr Nile perch fillet
  • Lemon zest
  • Parsley
  • 1 shallot
  • 3 garlic cloves

Ingredient for condiment:

  • 3 teaspoons of pesto
  • 150gr cherry tomatoes
  • 150gr shrimps
  • 3 garlic cloves
  • Parsley


  1. Leave the saffron in the water for 20 minutes
  2. Combine all ingredients to prepare the ravioli dough, flour, eggs and saffron water
  3. Once ready, let rest 30 minutes
  1. For the stuffing, stir fry the minced shallot and garlic in a pan
  2. Add the Nile perch, lemon zest and parsley
  3. Cook for 10 minutes
  4. Once ready, blend the mixture and set it aside
  1. For the condiment, cut the cherry tomatoes into two halves
  2. Stir fry the tomatoes in a pan with garlic, salt and parsley
  3. Cook for 10 minutes, add the pesto, stir for 2 additionally minutes and set aside
  4. In a different pan, cook the shrimps with only some olive oil for 2 minutes
  1. Spread out the dough for the ravioli to be as thin as possible
  2. Put small portions of stuffing on the dough
  3. Cover with the rest of the dough and close the ravioli with your fingers
  4. Cut the ravioli with the tool
  5. Put some water to boil
  6. Cook the ravioli for 3/4 minutes
  7. Add the shrimps and the ravioli to the pan with the condiment and cook for 2 minutes

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