Squid Ink Seafood Ravioli

19
Ingredients

40m
Prep Time

15m
Cook Time

55m
Ready In

Recipe: #23764

May 15, 2016

Categories: Italian Fresh Tomatoes, Flour, Italian Dinner, more

recipe by:
MsPia

"I always wanted to make squid ink pasta. Looks so pretty. It was fun creating this ravioli. The recipe is for 2 people but you will have left over pasta. You can easily double the filling and the sauce and make it for 4 or make spaghetti or pappardelle with the rest."

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (789.7 g)
Calories 1239.7
Total Fat - 51.9 g
Saturated Fat - 22.3 g
Cholesterol - 536.5 mg
Sodium - 1517.1 mg
Total Carbohydrate - 122.6 g
Dietary Fiber - 8.7 g
Sugars - 7.2 g
Protein - 71 g
Calcium - 294.1 mg
Iron - 6.5 mg
Vitamin C - 63.3 mg
Thiamin - 0.3 mg

Step 1

On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour eggs, squid ink, and salt into well and, using a fork, beat thoroughly.

Step 2

When combined, gradually incorporate flour into the eggs until dough has formed. Knead until dough is smooth.Wrap ball of dough tightly in plastic wrap and rest on counter top for 30 minutes.

Step 3

Set pasta maker to widest setting and pass dough 3 times through the machine at this setting.Narrow the setting by 1 notch and repeat.Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness.

Step 4

Place the fish and lemon juice in a bowl. Mix well and let it sit while you cut the avocado and tomatoes.Put them in a bowl and season with salt.Place flour on a plate, drain the fish in a colander and pass each piece through the flour.

Step 5

Put the pasta over the ravioli mold, place a piece of fish on each ravioli and a little of avocado and tomato. Cover them with another piece of dough and cut by rolling the rolling pin over.