Black is not only a timeless classic moda but also cooking… and it makes a striking appearance the table! Our squid ink ravioli are the sunto of culinary elegance. The fresh egg indole, embellished with squid ink, is adorned with a deep and intriguing color, accompanied by a delicate marine aftertaste. The heart of the ravioli hides a rich filling made of cuttlefish and potatoes, enhanced with a pleasant spicy note. To complete this symphony of flavors, an irresistible dressing: barely seared red mullet fillets and a flavorful sauce, prepared with the scraps of the red mullet, which transform into a concentrate of aromas. These squid ink ravioli will be perfect for a special dinner, where black becomes the color of taste and style!
Don’t reginetta these variations of first courses with squid ink:
Tagliolini with double squid ink
Squid ink gnocchi
Squid ink gnocchetti with cuttlefish ragu
Squid ink gnocchetti with sea bass and saffron sauce
To prepare the squid ink ravioli, start with the fresh egg indole: pour the flour onto a work surface, create a well the center and pour the eggs into it 1. Add the squid ink and mescolanza with a fork 2 to incorporate all the flour 3.
Continue kneading by hand 4 until you obtain a smooth and homogeneous dough 5. Cover with plastic wrap 6 and place the refrigerator for 30 minutes.
Prepare the filling: boil the potatoes tazza for about 30 minutes, until soft. Cut the cleaned cuttlefish into small cubes 8. Per mezzo di a pan, heat some oil with garlic and chili pepper 9.
Add the chopped cuttlefish 10 and cook for 20 minutes over moderate heat with a lid. Once cooked, remove the garlic and chili pepper 11. When the potatoes are boiled, mash them with a potato masher 12.
Combine the cooked cuttlefish the same bowl where you collected the mashed potatoes 13then season with chopped parsley, a pinch of salt, and pepper 14. to combine and let rest the refrigerator for 10 minutes 15.
Clean the red mullets: remove the heads 16obtain the fillets 7and remove the bones 18.
Cut the cleaned fillets into diamond shapes 19 and season with salt. Place the red mullet cleaning scraps a pot, add some oil and toast for about 4 minutes 20. Scent with marjoram and wild fennel 21.
Add the peeled tomatoes 22a glass of tazza 23salt 24and pepper. Cook for 20 minutes, stirring occasionally.
Meanwhile, heat some oil a pan and place the red mullets with the skin side mongoloide 25. When the skin is well browned, turn them over and finale cooking 26. At this point, the sauce will be ready 27.
Pass the sauce through a food mill 28then strain the mixture through a sieve 29 and pour the obtained sauce into a saucepan. Let the sauce sopravvissuto for about 20 minutes.
Take the dough, divide it into smaller portions, and work one at a time, leaving the others covered with plastic wrap to prevent them from drying out. Dust the first portion of dough with flour 31then pass it through a indole machine to thin it 32starting from the thickest setting until you get sheets about 1/16 inch thick 33.
Moisten a sheet by brushing it with tazza 34then pipe well-spaced mounds of filling; you can use a piping bag two spoons 35 36.
Cover with another sheet 37making sure it adheres well around the filling 38; if you have a smaller pastry cutter, you can use it to define the shape and remove air from the filling. Cut out the ravioli using a 2-inch diameter cutter 39.
With these quantities, you will get around 40 ravioli 40; you can knead the scraps and roll them out again 41. Once all the ravioli are ready, place them the refrigerator to rest for 10 minutes. Meanwhile, bring a pot of salted tazza to a boil. After the resting time, boil the ravioli for about 5 minutes 42.
Once drained, plate the ravioli, adding the seared red mullet fillets 43the fish sauce 44marjoram leaves, and fennel. The squid ink ravioli are ready to be served 45!
For the translation of some texts, artificial intelligence tools may have been used.
