Preparation for Fresh Ravioli with Cuttlefish and Shrimp in Tomato Sauce

• To start, let’s prepare the ravioli dough, (find tips for fresh egg pasta here) then pour some flour into a bowl or on a work surface, create a well in the center and pour in the whole eggs, start mixing until the two ingredients blend well. Add a pinch of salt to prevent the dough from being bland, shape the dough into a ball, then wrap it in plastic wrap and let it rest for about 30 minutes.

• Let’s move on to preparing the filling, put extra virgin olive oil in a pan with a clove of garlic and 3 parsley stalks and some chili pepper, let it sauté for about a minute, then add the previously shelled shrimp and let them cook until golden, at this point we can add the piccadilly tomatoes and capers, and if necessary, add a little water. Let it cook for about 5-6 minutes.

• Meanwhile, clean the cuttlefish and cut them into strips or cubes; in another pan, sauté a clove of garlic, 3 parsley stalks, and chili pepper with extra virgin olive oil, then add the cuttlefish and cook them for 5 minutes. After cooking, take the cuttlefish with tongs and set them aside, with a spoon take the liquid they released and pour it into a glass (it won’t be much), it will be useful later.
  

• In the same pan where you cooked the cuttlefish, leave the garlic, parsley stalks, and chili pepper you previously used and add the peeled or diced tomatoes. When the tomatoes have lost their liquids, at this point add the cooking water from the cuttlefish and, if necessary, add a little water gradually. Let the sauce simmer for about 25-30 minutes.

• Return to the pan where we cooked the shrimp for the filling, with a spoon take the contents of the pan plus a portion of the cuttlefish you set aside and pour it into a tall and narrow container or pitcher, if it’s too liquid, remove the excess with a spoon. At this point, blend everything with an immersion blender until it becomes a soft but compact filling.

• Meanwhile, as the sauce slowly cooks, let’s prepare the ravioli.
  Take the dough and roll it out using a rolling pin or an electric or manual pasta maker. You can use the (the famous pasta maker) to obtain thin sheets. Remember, do not make the sheets too thick, or they will remain raw during cooking.
  

• Help yourself with a generous sprinkle of flour, roll the dough well, if you use the pasta maker start by passing the dough through the roller with the widest thickness and gradually reduce it until you thin it to a thickness of about 0.04 inches.
  Spread the strips of pasta, dusted with flour, and fill with a teaspoon of filling, a little apart from each other (see photo).  

  

• Moisten the edges with water, to make the dough adhere well, and then lay the second strip of pasta to cover the filling, press the edges and between each ravioli with your fingers, then with the help of a mold or a cutter, cut out the shape of the ravioli you like best… round or square.
  I used a round mold
  

• Place the ravioli on a tray dusted with flour, cover to prevent them from drying out on the surface.

  
  Let’s return to cooking the sauce!
  Once the sauce is done cooking, add the other part of the cuttlefish you set aside and let it cook for another 2-3 minutes.
  In a pot, bring water to a boil, salt it, and add the ravioli, which will need about 5-6 minutes of cooking.

• When the ravioli are well cooked, take them with a slotted spoon and add them to the pan with the sauce, sauté for a few minutes, add a few chopped parsley leaves, and serve hot!

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