Squid Ink Ravioli (stuffed with egg-yolk)

So yesterday I officially finished watching "Squid Games", which was absolutely one of the best shows I've seen recently. With that being said, I wanted to make an egg-yolk stuffed ravioli for a long time and the show inspired me so I decided to dye the dough with squid ink. This pasta is so gorgeous in color! And with a runny egg yolk inside? Mamma Mia! There is no reason to make a sauce- it's all in the ravioli. If you want to surprise your lovers with a super special pasta dish- this is your go-to!


For the pasta-

300 gr white flour

3 free-range eggs

12 gr squid ink

10 gr olive oil

For the filling-

350 gr homemade ricotta

Lemon zest from one lemon

1/4 bunch of parsley

7 gr salt

To serve-

Parmigiano Reggiano

Olive oil


- In a bowl add the flour, then eggs, squid ink, and olive oil.

- Whisk the eggs, ink, and oil with a fork. Slowly add in the flour from the sides of the bowl.

- Once the flour is incorporated with the liquids into crumbs start to knead the dough by hand. Knead the dough for about 10 minutes until you get a beautiful smooth ball.

- Cover the dough with plastic wrap and let it rest for an hour. You can prepare the dough a day in advance and place it in the fridge.

- Prepare the filling: chop the parsley finely, add the homemade ricotta, lemon zest, and salt.

Mix well until you get a homogenous spread.

- Fill a piping bag with the filling and set it aside.

- Cut the pasta dough in half.

- Using a pasta machine- open the pasta dough into a thin pasta sheet (the thinnest notch).

- Place one sheet on the working surface. Start piping the filling on the sheet. Pipe it leaving a space in the ricotta for the egg yolk.

- Add the egg yolk to the ricotta and cover with the second pasta sheet.

- Tight the pasta sheets to each other, trying to remove all the air that remained in between the sheets. We want to avoid any air pockets in the ravioli.

- Cook the ravioli on a spotted ladle for 2-3 min.

- Serve on a plate, grate a lot of Parmigiano Reggiano, and sprinkle olive oil.

- That's such a cool pasta! and delicious.


- BenGingi.

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