Black ink ravioli with squid and cherry tomato sauce



Serves 4

For the dough:

180g durum wheat semolina

2 eggs

16g cuttlefish (2 packets)

 For the filling:

200g chopped salmon or any fish you like.

100g of ricotta

4 tablespoons of breadcrumbs

2 tablespoons of Parmesan cheese

1 egg yolk

Chopped parsley

Salt and pepper

For the sauce:

300g of baby squids

200g cherry tomatoes

10g fresh basil

150g fish broth

50g extra virgin olive oil

2 garlic cloves

Salt and black pepper


For the dough: 1. Mix all the ingredients in a bowl, cover and allow to stand for about 10 minutes.

2.Roll out the dough thinly and using a serrated wheel cut the dough into approximate 5x7cm rectangles

For the filling: 1. Mix all the ingredients well and place the mixture into a pastry bag.

2. Stuff the pasta rectangles with a spike of filling, moisten the edge with water and roll up pinching the sides in order to give a rectangle shape

3. Using a knife cut the squids into strips.

For the sauce: 1. Heat the oil in a saucepan, sauté the garlic until golden brown, add the squids and cook for 2 minutes.

2. Add the cherry tomatoes previously halved and add the rest of the ingredients.

3. Cook for few minutes over a high heat until the sauce has thickened.

4. Cook the ravioli in salted boiling water for a few minutes, drain and add to the sauce.

Serve hot


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