Squid ink ravioli – Ravioli like a pro from Marcato!
A beautiful recipe that showcases diversity of flavour with fantastic colour finished with a seasonal flourish of edible petals.
Marcato – A toll for making a typical recipe of culture with your own hands. This is why Marcato becomes the Italian tool for sharing different uses, bringing cultures from all over the world into your own home.
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Squid Ink Pasta
200g semola di grano duro rimacinata
5g squid ink
100ml tepid water
300g cod loin
3 anchovy fillets in oil, drained
1 clove garlic, peeled
2 tbsp. extra virgin olive oil
Salt & pepper, to season
1 chive flower head
- Dissolve the squid ink in the tepid water and stir. The more squid ink you use, the more intense the colour.
- Make a well in the centre of the flour, add the liquid a little at a time and form a ball of dough.
- Knead until smooth then cover and rest for 30 minutes.
- In the meantime, pop the cod into a small saucepan and cover with milk. Add a little seasoning and poach until tender, approx. 8 minutes.
- Drain and blitz with a little salt, pepper, and ricotta for texture. Cool and place into a piping bag.
- Boil the broccoli until tender and drain. Place the broccoli into a blender and blitz with the anchovy fillets, garlic, and extra virgin olive oil. Check and adjust seasoning as required.
- Roll out the pasta dough, Envelope and laminate the pasta by folding and passing it through the 0 setting of the Atlas 150 Marcato pasta machine six times, then pass it through each further setting (without folding), finishing on level 6, you should end up with a beautiful long onyx sheet of pasta.
- Cut the sheets into workable lengths.
- On one side of the sheet, pipe small tbsp. amounts of filling onto the sheets and cover and secure with the other half. Press out with your chosen stamp.
- Boil the ravioli for 3-4 minutes until aldente in a pan of salted boiling water.
- Melt a little butter in a frying pan until golden in colour. Drain the ravioli and add them delicately to the butter.
- Spoon the broccoli puree onto the base of the plate, top with the raviolo and a little of the browned butter, scatter over a few pine-nuts, chive flower blossoms and a drizzle of extra virgin olive oil.