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
- 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.