The squid ink ravioli is a recipe I would recommend to impress your guests during the holiday season. I made them for Christmas Eve and New Year’s Eve dinner…over the years I alternate them during various festivities, but I always make them because everyone loves them!!!
You can prepare them in advance, freeze them and take them out at the right time. In fact, when I make them, I always make an extra amount just to freeze some.
To make this recipe, I used the granular squid ink from Tec-al, which I recommend trying. It is also available as a cream on the market, but this is really excellent quality, and I recommend trying it.
Follow the recipe step by step with the photos for excellent results, and please let me know what you think!
Approx. 3260 Kcal total
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 4-5 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Squid Ink Ravioli Pasta
- 4 Medium Eggs
- 7 oz All-purpose Flour
- 7 oz Semolina
- 2 teaspoons Powdered Squid Ink
- 1 1/2 teaspoon Salt
- 1.75 oz All-purpose Flour for kneading
- 10.5 oz Boiled Potatoes (weighed raw)
- 10.5 oz Shelled Shrimp
- 21 oz Headless Whiting
- 7 oz Baby Octopus
- 2 tablespoons Extra virgin olive oil
- 1 bunch Chopped Parsley
- to taste Salt
- 2 cloves Garlic
- Fish seasoning if necessary
- Salmon cream (available ready-made) or about 7 oz chopped Norwegian smoked salmon
- 3 tablespoons Cooking Cream
- to taste Chives
- to taste Salt
- to taste Pepper
Preparation of Squid Ink Ravioli
Filling Preparation
First, boil the potatoes in one pot, and in another, boil the whiting.
Once the whiting is cooked so that the skin can be removed, debone them, remove the skin, and set them aside.
Take a non-stick pan, add 2 tablespoons of extra virgin olive oil, and brown a garlic clove, then remove it and let the oil cool for a few minutes.
At this point, add the baby octopus with a little water and let them cook for about 12 minutes, then add the shrimp and let them cook for another 7-8 minutes
at this point add the whiting, fish seasoning if necessary, chopped parsley, adjust with salt, mix the fish, and break up the whiting a bit so it flavors better and let it cook until complete.
Once cooked, let it cool
then blend everything in the food processor to obtain a homogeneous paste but not too homogenized, add the boiled potatoes and mix well.
Recipe Completion
At this point, as said at the beginning, we will surely have the pasta sheets ready, we will spread them on the work surface and form light circles just to outline the position to put the filling and then close them to form a ravioli.
The second alternative is to put the filling in spaced mounds on the sheet, place another sheet on top, using your hands to remove the air, cut out circles and once we have our ravioli, seal them with the tip of a fork.
Prepare a pan with salted water and bring it to a boil.
In the meantime, take a large wok and add the salmon cream (available ready-made in a jar), or buy smoked salmon slices, blend it almost to a cream, add cooking cream, salt, pepper, and heat for 2 minutes before draining the pasta, then finish cooking the ravioli with it.
As soon as the water for the pasta boils, add the ravioli, and once cooked, drain them al dente, put them in the wok with the sauce and let them absorb the flavor until the cream thickens without overcooking the pasta.
