PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Served with a shaved artichoke salad, this stunning squid ink ravioli with a leek and ricotta filling is the perfect pair with cool Pinot Grigio wine.
I know, it seems every day is a food holiday…but did you know that the Friday before Memorial day is National Pinot Grigio Day!? Yes please and pour me a glass! If that’s not the perfect way to kick off the start of the summer season, I’m not quite sure what is.
I’ve been adding Pinot Grigio to my summer wine selections when planing out menus to host friends at home. It’s light, crisp and pairs incredibly well with food. It pairs ESPECIALLY well with the types of food I enjoy eating outside on a warm evening like this squid ink ravioli on top of a raw shaved artichoke salad. 
This dish is incredibly easy to make, you just need a little time to prep and the right tools to make it happen. Trust me, the stand mixer + dough hook alone has been a game changer when it comes to making pasta (and pizza) from scratch. Why have I hand kneading all these years when you can just flip the switch?! Less stress = more time to get the table linens and fresh flowers ready.
The ultimate summertime dish!
Gorgeous and light, there’s no need for a sauce with these ravioli. The filling is bright, creamy and herbaceous which plays nicely with the acidity and earthy crispness of the artichoke salad. When dreaming up this dinner menu, I immediately thought that artichoke, anchovies and ricotta would be an unexpected and delicious pairing with the Cavit Pinot Grigio…and I was right!
Definitely play up the garnish game when it comes to plating this masterpiece. I particularly love the look of a longer cut chive to bring a rustic yet refined edge to the dish…not to mention an edible flower or two, because we’re celebrating summer.
Print
National Pinot Grigio Day: Squid Ink Ravioli
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Elegant squid ink ravioli filled with ricotta and vibrant greens, paired with a bright, lemony shaved artichoke salad. A sophisticated yet approachable dish.
Ingredients
- 1/2 cups (118 ml) Unbleached All-Purpose Flour
- 2 eggs
- 2 packets of squid ink
- 1/2 tbsp (7 ml) Water
- 1/2 tbsp (7 ml) olive oil
- Pinch of salt
- 2 oz (57 g) broccolini
- 2 medium sized leeks
- 6 white anchovies
- 4 garlic cloves
- 4 oz (113 g) ricotta
- 1/2 cups (118 ml) grated parmesan cheese
- zest of 1 lemon
- 2 artichokes
- 2 lemons
- 3 thai chilis
- bouquet of soft herbs: mint (flat leaf parsley, chives)
- toasted almonds
- 1/4 cups (59 ml) olive oil
- Parmesan shavings
- Salt and Pepper
Instructions
- Place the paddle attachment on a stand mixer and add all the pasta ingredients into the stand bowl. Beat on low until all ingredients have been incorporated. Replace paddle with dough hook attachment and mix for an additional 2-3 minutes until consistency is dense. Wrap ball with plastic wrap and allow to sit for at least 30-45 minutes.
- For the filling, sauté the first four ingredients until soft. Allow to cool and blitz into a fine mixture using a blender or food processor. Fold ricotta into this mixture and add parmesan and lemon zest.
- Using a pasta machine, roll dough through several times, decreasing the thickness each time. Sprinkle with flour and cut ravioli using a 3-inch chef round cutter. Add approximately 1 tablespoon of filling into the center of each ravioli, brush the outer edge of the pasta with a whisked egg yolk before crimping the top piece of pasta securely using a fork.
- Ladle 2-3 raviolis at a time into a large pot of boiling salted water and cook for approximately 2-3 minutes, or until the raviolis float to the top. Remove and let cool on a wrap before drizzling with olive oil.
- Shaved Artichoke Salad
- Remove the outer leaves from the artichokes until you see pale green leaves. Cut the top third of each artichoke off, trimming and turning until clean. Slice the artichokes in half lengthwise and squeeze lemon juice on all sides.
- Using a mandolin, finely slice the artichokes into small slivers. Arrange on a plate with a drizzle of olive oil and a sprinkling of chiles, herbs, almonds, and parmesan.
Notes
- For a richer flavor, use high-quality ricotta cheese and freshly grated Parmesan.
- If you don’t have a pasta machine, you can roll out the dough by hand, but it will be more time-consuming.
- To prevent the artichokes from browning, submerge them in lemon water while you prepare the other ingredients.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
What type of flour should I use for the squid ink ravioli dough?
Use all-purpose flour for the ravioli dough, as it provides the right texture and elasticity for shaping.
How do I ensure the leek and ricotta filling isn’t too watery?
Make sure to thoroughly drain the ricotta and sauté the leeks until they’re soft and most of their moisture has evaporated before mixing them together.
What kitchen tools do I need to make the ravioli from scratch?
A stand mixer with a dough hook is essential for kneading the pasta dough, and a pasta roller will help you achieve the right thickness for the ravioli.
