Homemade Squid Ink Ravioli a La Mer… with my recipe!
I hope you enjoy it… it’s delizioso – Voila!
No I did not milk the cows for the the ricotta filling, neither did I feed the chickens who laid the eggs for the pasta, I also did not pigeage the grapes for the wine in the sauce… I also did not go into the Mediterranean Sea to catch the seafood, but… homemade nonetheless!
**Ravioli Dough
– I weigh my ingredients & have found it to work best
300 grams of King Arthur bread flour (I use this for a thicker dough and love it. I’ve tried several different flour combinations for pasta and this is my favorite for ravioli)
185 grams of wet ingredients = 2 large eggs + 3 yolks + add water to reach the 185gr (eggs vary in size so this has gotten me the best results w the dough)
2-4 tsp Squid Ink powder (this is the yummiest and tastiest I have found Black Hut Cuttlefish Squid Ink… https://www.amazon.com/dp/B0BRRZJ1VB?ref=ppx_pop_mob_ap_share)
**Filling (I did not measure the filling, I just went with it)
For this recipe I wanted to keep the squid in flavor along with the wine, garlic and seafood deliciousness so I opted for a very plane Jane ricotta = my choice was right!
Drained ricotta cheese (draining will remove excess fluid and allow a thicker less runny filling)
1 large egg yolk
Parmesan cheese (I opted for freshly grated)
Salt & pepper
Save 1 cup of water from boiling the ravioli – add when mixing into sauce if you’d like but not a must)
Ingredients
**Sauce a La Mer
1/4 cup olive oil
1 pound medium shrimp, shells removed (My name is not Ariel but I grew up by the sea so I usually don’t devein my shrimp, deveined used this time… tails are optional)
6-12 medium scallops (optional – I didn’t have any and didn’t feel like running to the store)
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
1/3 cup ripe, chopped seeded tomato (I used grape tomatoes)
1/2 cup chopped fresh parsley leaves
1/4 cup juice from 1 to 2 lemons
1 tablespoon unsalted butter
Directions
Bring a large pot of salted water to a boil. Heat oil in a heavy skillet over medium-high heat until lightly smoking. Add shrimp and sauté until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops (if you weren’t as lazy as I was and you actually went to grab some) until they too are opaque and lightly browned, 2 minutes each side. Remove scallops to plate with shrimp and add garlic to pan. Cook, stirring often, until golden, about 2 minutes. Add red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes. Add lemon juice and butter and return seafood to the skillet, mixing well. Keep warm.
Add some of the water you boiled the ravioli in should you like a thinner sauce, either way this will be superb!
by Euro_Trash82