Open Saffron Ravioli of Scallop and Marron Tails with Thyme and Riesling Sauce

• 200g Saffron pasta dough
• 10ml Olive oil
• 200

Cut the saffron pasta dough into 2 pieces and on a lightly floured surface, roll out with a rolling pin until each piece is 5mm thick.

Set the pasta machine on the thickest setting and feed one p