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National Pinot Grigio Day: Squid Ink Ravioli

Kristin Guy
Course Main

Ingredients
  

  • 1/2 cups Unbleached All-Purpose Flour
  • 2 eggs
  • 2 packets of squid ink
  • 1/2 Table Spoon Water
  • 1/2 TBS olive oil
  • Pinch of salt

RAVIOLI FILLING INGREDIENTS

  • 6 oz broccolini chopped
  • 2 medium sized leeks chopped
  • 6 white anchovies chopped*
  • 4 garlic cloves chopped
  • 15 oz ricotta
  • 1/2 cup grated parmesan cheese
  • zest of 1 lemon

SHAVED ARTICHOKE SALAD

  • 2 artichokes rimmed and sliced thin
  • 2 lemons
  • 3 thai chilis chopped
  • bouquet of soft herbs: mint flat leaf parsley, chives
  • toasted almonds chopped
  • 1/4 cup olive oil
  • Parmesan shavings
  • Salt & Pepper to taste

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 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. Add approx. 1 tablespoon of mixture into the center of the ravioli, brush outer edge or pasta with a whisked egg yolk before crimping the top piece of pasta securely using a fork. Ladle in 2-3 raviolis at a time into a large pot of boiling salted water for approx. 2-3 minutes until raviolis float to the top of the water. Remove and let cool on a wrap before drizzling with olive oil.

Shaved Artichoke Salad

  • Remove outer leaves from artichokes until you see pale green leaves, cut top third of the artichoke off trimming and turning until clean. Slice artichokes in half length wise and squeeze lemon juice on all sides. Using a mandolin, finely slice artichoke into small slivers. Arrange on a plate with a drizzle of olive oil and a sprinkling of chiles, herbs, almonds and parmesan.

Notes

*Don’t be afraid to cook with white anchovies, they are much more mild than the kinds you might find on top of a pizza and they definitely add the perfect ocean kissed slightly briny element that this filling needs.