Dill and Salmon stuffed Squid Ink RavioliPrint Recipe
- For the pasta dough:
- 200 g flour
- 2 eggs
- 10 g squid ink
- 1 tbsp EVOO
- 2 tbsp water
- Stuffing for Ravioli:
- 1 can salmon
- 2 springs dill
- 2 oz cream cheese
- 1 tbsp dried oregano
- 12 grape tomatoes
- 1/2 roasted red pepper (from jar)
- 2 tbsp butter
- 1 tsp red chili flakes
- fresh parsley
This is a three part process. First you have make the dough for the ravioli and let it rest. Begin by placing the flour on a clean working surface, make a well in the middle and crack the two eggs. Place the squid ink in the middle and a dash of salt. Using two fingers and first, start to bring the the surrounding flour and begin to incorporate all indgredients using your entire hand. Add a tbsp of water until the dough fully comes together and knead it for about 8-10 minutes, it should have nice bounce back to it. Once it is done, cover with a tbsp of olive oil and place in plastic wrap before letting it chill in the fridge for a minimum of 4 hours to relax the gluten or over night.
To make the filling, place all ingredients in a food processor and let rest in fridge until ready to stuff the ravioli.
To begin to make the ravioli, cut the dough into 4 equal pieces. Using the pasta roller attachment on a standing mixer, thin out each piece of pasta to about 1/8 in thick. Place the four pieces onto a floured surface and use the top of a circular glass to cut out circles. The size of the glass that you will use will be the circumference of the ravioli so pick wisely!
Place a dot of the filling on one circle of pasta, and sandwich another circle on top. Use a fork to seal all around the circle and you've just completed one raviolo. Repeat the process until all the pasta and filling is finished.
To make the ravioli, bring a pot of salted water to boil and place in the ravioli, they are done when the float to the top. As they cook, you can make a quick and simple sauce to dress the plates by heating 2 tbsp of butter and adding halved grape tomatoes. Add chopped roasted red pepper, salt and freshly ground pepper, chili flakes, and before adding the ravioli to coat, add fresh parsley. Transfer the ravioli that was dressed in the simple sauce to a plate and garnish with fresh lemon zest and freshly grated pecorino.
Typically its 100g and 1 egg per portion of pasta, but since they are stuffed, this ended up being enough for 2 people for 2 meals. Better to have extra on hand if cooking for 4, add an extra 100 g and 1 egg. If you end up with extra, freeze them by placing them on a cooking sheet in the freezer before transferring it to a ziplock bag.
Homemade pasta for me is all about love, patience and reflection. It’s not something that can be done immediately, you need to let the pasta dough rest for at least 4 hours. Ravioli takes it a step further by needing a sauce and a filling, which means it is a three part process and will take a good chunk of time to compete. Each Earth like circle has to be stuffed, closed, and essentially formed by hand. The whole process will likely go faster with a glass of wine and Spanish guitar playing in the background unless your doing it in the morning, in which case your homemade goal of making an steamy Oat Milk latte should be kept at a distance so not to over heat your dough and make it a sticky mess.
Whats even better about this Dill and Salmon stuffed Squid Ink Ravioli, is that most the shit in there you already have in your pantry so its perfect for when your at home, by choice or not. If you dont have the exact items then think a bit outside, like a interior filling of tuna and oregano, or sardines and capers, you could even use canned corn or mushroom to replace the fish. The only catch is that most people, even Italians and Spanish, dont happen to carry jars of squid ink in their grocery lists. Thats ok, omit it. As for the final result, no matter what you end up playing with, its going to be a moving meditation and dance around the kitchen that results in the best way. Big circular umami dough thats stuffed with immune busting omega 3 fatty salmon and a rich buttery tart sauce.