The BLACK RAVIOLI WITH TUNA TARTARE AND AROMATIC HERBS are an elegant and contemporary first course, able to combine visual impact and taste in a refined balance. The intense color of the pasta sheet, obtained with squid ink, creates a dramatic contrast that precedes a fresh, citrusy and delicate filling, where high-quality raw tuna is highlighted by a finely chopped bouquet of aromatic herbs.
The soft texture of the fresh pasta wraps the tartare, which is intentionally kept as the protagonist: the flavor is clean and marine, enhanced by green, fragrant notes that bring freshness and lightness. Each bite delivers a harmonious sensation, where the tuna’s natural sweetness meets the herbs’ aroma and the subtle saltiness of the pasta.
Perfect for a special dinner or an elegant seafood menu, these ravioli represent modern cooking focused on the quality of the raw ingredients and simple yet refined pairings. A dish that wins you first with the eyes and then with the palate, telling the story of the sea in a sophisticated and creative way.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 1 1/4 cups re-milled durum wheat semolina
- 2 eggs (medium, at room temperature)
- 1/2 tbsp squid ink
- 1 tbsp extra virgin olive oil
- as needed salt
- 1.1 lb tuna (fresh)
- lemon zest
- 3 tbsp extra virgin olive oil
- as needed salt
- 3 oz butter
- 2 tbsp aromatic herbs (sage, mint, chives, oregano)
For black ravioli with tuna tartare and aromatic herbs you will need
- 1 Bowl
- 2 Small bowls
- 1 Pasta machine
- 1 Pan
- 1 Fluted pastry wheel
- 1 Work surface
- 1 Plastic wrap
- 1 Cutting board
- 1 Knife
Preparation of black ravioli with tuna tartare and aromatic herbs
To prepare the fresh pasta with squid ink, start by placing the semolina on a work surface or in a bowl.
Make a well in the center and add the eggs, previously beaten with the squid ink, a pinch of salt and a drizzle of extra virgin olive oil.
Knead the dough for 10 minutes until you obtain a ball as homogeneous and smooth as possible.
If it seems too stiff, add a little water.
Wrap the dough in a sheet of plastic wrap and let it rest in the fridge for 1 hour.While the dough rests, prepare the filling. Cut the tuna with a knife to make a fairly fine tartare. Place it in a bowl and season with the oil and the lemon zest. Cover with plastic wrap and keep in the fridge until ready to use. To prevent the tuna from ‘cooking’ from the salt, season it only at the moment you use it to fill the ravioli.
After the resting time, take the dough and roll it out into thin sheets with a pasta machine. If you use the machine, set it to number 3; if you roll it with a rolling pin, it should be so thin that you should be able to see your hands when you lift it.
Once you have the sheets, proceed to assemble the ravioli. Place the filling in the center of a sheet, arranging portions about 1.2 in apart, spraying a little water along the edges of the sheet so that when you lay the second sheet on top it will adhere more easily.Be careful to push out the air between one raviolo and another, pressing around the filling with your fingers to avoid them opening during cooking and spilling the filling.
Then, using a fluted pastry wheel or a ravioli cutter, cut the ravioli to dimensions 1 9/16 × 1 9/16 in.
Arrange the black ravioli on a tray lightly dusted with semolina.Put a pot with plenty of water on the heat. When it reaches a boil, salt it (add a drizzle of oil) and drop in your ravioli.
Cook them until they come to the surface; 2–3 minutes will be enough since the pasta is rolled very thin.
Meanwhile, in a skillet place the butter and the chopped aromatic herbs.
Gently melt the butter and let it infuse with the herbs.When the ravioli are almost cooked, drain them directly into the skillet, keeping a little of the cooking water, and sauté them.
If you want to finish the dish with a sweet note, you can add some confit cherry tomatoes (here the recipe) during the tossing phase.
Serve your black ravioli with tuna tartare and aromatic herbs hot and creamy.
