Squid Ink Giant Raviolo

We've been talking about making ravioli for what seems like ages, so when we finally got down to make them, we went big. With the giant raviolo, we have ample space within our pasta parcel to pack it with the things we love - in this case seafood and a big, oozy yolk. Putting a Cookism spin with squid ink gives the raviolo an extra dimension of ocean-y notes, while the pearls of flying fish roe completes the whole nautical experience with its exciting crunch and salty explosions. So flour your hands and get ready to make (and smack your lips over) ravioli like you've never tasted before!

Squid Ink Giant Raviolo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Giant


Ingredients

  • For squid ink pasta:

  • 300

    g of '00' Flour

  • 3

    Eggs

  • 1

    tbsp of Squid Ink

  • For ravioli filling:

  • 150

    g of Prawns (deveined and finely chopped)

  • 100

    g of Smoked Salmon (finely chopped)

  • Olive Oil

  • Salt & Black Pepper (to taste)

  • 20

    ml Brandy

  • 1

    tbsp of Parsley (chopped)

  • 250

    g of Ricotta

  • 8 to 10

    Egg Yolks

  • For serving:

  • Tobiko

  • Truffle Oil

Directions

1. Place flour on an easy-clean working surface and form a well in the center. Add the three eggs and squid ink into the well. Mix well with a fork, then gradually incorporate flour into the liquid mixture until a lumpy dough starts to form. Using the press-fold-turn action, knead the dough till elastic and smooth. Cover dough with plastic wrap and allow it to rest for at least 30 minutes. 2. While the dough is resting, make the filling. Heat olive oil in a frying pan over medium heat. Add prawns and fry for about 5 minutes. Season with salt and black pepper to taste (keeping in mind smoked salmon will also add to the saltiness). Stir in smoked salmon, then brandy and cook till slightly reduced. Transfer into a mixing bowl to cool. 3. When seafood mixture has cooled, add in ricotta and parsley. Mix well and scoop it into a piping bag fitted with a 1 cm plain nozzle and set it aside. 4. Divide rested dough into 4 sections with a scraper and keep 3 sections covered with a plastic wrap. Flatten 1 section with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run the dough through the machine a few more times. Subsequently, click a setting down and run the dough through till you reach your desired thickness. Flouring the pasta sheet periodically will prevent them from getting too sticky and hence easier to handle. We prefer our dough thickness to be around No. 7 or 8 on our Ampia 150. Lay the pasta sheet on a dusted workspace and cover with plastic wrap to keep it moist. Repeat for the other three sections. 5. Lightly mark circles out on one of the pasta sheets using a 9.5 cm ring cutter, making sure not to cut through the dough. Pipe a circle of filling, about 1 cm from the edge of the each circle. Next, continue to pipe a second layer onto the first to form a nest for containing the egg yolk later. Carefully drop an egg yolk into each nest and season with a small pinch of salt. 6. Cut out squares on another pasta sheet. It should be large enough to cover the filling, taking into account some extra dough to accommodate their height. Cover square over nest, gently pushing out all the air while sealing. Press sealed edges to ensure they are well sealed. Cut them out with a 9.5 cm ring cutter, making sure all fillings are intact within the ravioli and contain no holes. Using a scrapper, carefully release each raviolo from the workspace and place it on a floured parchment paper for easy transfer. To cook ravioli, season water with salt (3 liters of water + 1 tbsp of salt) and add them one at a time into a good simmer. Gently release the ravioli from the bottom with a rubber spatula. Cook for 4 minutes or until the dough is cooked but the yolk still remains runny. Serve each ravioli with tobiko and a drizzle of truffle oil. Enjoy!


Nutrition

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