Cookwares

• Frying pan
• Blender

Method

1. 1Step : Finely slice the shallots, but not too thin so they keep some bite, and sweat them in a little butter
   
2. 2Step : Deglaze with the white wine and let reduce by a little more than half
   
3. 3Step : Add the vinegar. As for me, I went with the gourmet vinegar "l'original" from @lebaumedebouteville The idea is to have a vinegar rich in flavor without being too acidic.
   
4. 4Step : Your choice: carry on making your sauce in your pan, or like me, pour it into your food processor
   
5. 5Step : Turn up the heat and add the butter in small pieces
   
6. 6Step : Once all the butter has melted completely and is smooth, add the saffron
   
7. 7Step : In parallel, you will have cooked your ravioli
8. 8Step : Serve right away, nice and hot. You can add some freshly grated Parmesan or Pecorino. Enjoy your meal