There’s nothing quite like the feeling of fresh pasta dough under your hands. Start by combining semolina, all-purpose flour, and eggs on your work surface. Mix everything together and knead for at least 5 minutes until smooth and elastic.

Here’s a little tip: to check if your dough is ready, roll a small ball and press gently with your finger. If it springs back, it’s perfect. Wrap the dough in plastic wrap and let it rest for at least 30 minutes — this gives the gluten time to relax, making it easier to roll out later.

While your dough rests, it’s time to let the saffron work its magic. Place the saffron threads in a small amount of boiling water and let them infuse. The color will deepen, and the aroma will fill your kitchen — a sign that your sauce will be extraordinary.

In a large pan, melt a knob of butter with a drizzle of olive oil. Add coarsely chopped onion and let it sauté gently until golden and fragrant.

Once your onions are perfectly soft, stir in the mascarpone and the saffron-infused water, creating a luscious, golden cream. Then, for a little twist, pour in two jiggers of Black Gold Gin — it adds a subtle aromatic depth that makes this sauce unforgettable. Season with salt and let it cook gently for 5–10 minutes, stirring occasionally.

The filling is rich, creamy, and full of flavor. In a bowl, combine ricotta with grated truffle pecorino. Season with salt, pepper, and a hint of grated lemon zest to brighten the flavors. Mix until smooth — you want a filling that’s easy to scoop and evenly creamy.

Roll out your rested pasta dough into thin sheets. Place small spoonfuls of the ricotta mixture evenly across the sheet. Cover with another sheet of pasta and press gently around each filling mound to seal. Cut the ravioli into your preferred shapes — squares, circles, or whatever feels fun.

Bring a pot of salted water to a gentle boil and cook your ravioli for about 13 minutes, until tender. Drain carefully and toss the ravioli directly in your saffron and gin cream sauce. Let them soak up the flavor for a few seconds before plating.

Serve immediately, inhale the gorgeous aroma, and take a bite… you’ve just made something truly special.