Cheese Filled Ravioli in Saffron and Herb Sauce by Katie and Giancarlo Caldesi
Plump ravioli stuffed with three types of cheese, bathed in a glorious saffron sauce.
2.5kg potatoes, peeled and sliced
1/2 cup chopped onion
2 tsp salt
6 rashers bacon, diced
1/2 cup mayonnaise
1/4 cup vegetable oil
1/4 cup cider vinegar
2 large eggs, hard boiled and sliced
2 Tbs white sugar
2 Tbs dried parsley
Ground pepper, to taste
Boil potatoes in a large saucepan for about 15 minutes until tender but firm. Drain and place in a large bowl. Add onion.
In a small pan, fry off bacon until cooked to your liking and add to potatoes.
In a separate bowl, whisk mayonnaise, oil, vinegar, sugar, salt, parsley and pepper. Gently add potato mixture along with hard boiled egg and stir.
Let salad stand for one hour prior to serving.