Ravioli al nero di seppia ripieni di spigola

Squid ink ravioli stuffed with sea bass flavored with marjoram


Class Details

Dish Name: Ravioli al nero di seppia ripieni di spigola
Dish Description: In this class we will start from a very good and traditional pasta with fish to transform it into a gourmet black colored ravioli, stuffed with sea bass. Sounds good?
Dish Description: Medium
Class Length: 120 min
Total Prep. Time: 75 min
Total Cook Time: 45 min
Total Served: 2
Class Language: English
Class Location: Zoom


April 25, 2021
7:00 pm

15 in stock

All classes are over zoom

Class Description

To make black ravioli, we’ll use a black liquid present in the sacs of cephalopods such as cuttlefish, squid, or octopus.

In the past it was used as ink, today it is mostly used in the kitchen purely as a condiment: in Italian cuisine, we mainly use it for pasta and risotto.

In this cooking class, you will learn how to color a fresh egg pasta dough, the proportion between flour - eggs and squid ink, and the right texture the filling should have. Riccardo will show you how to use the rolling pin to roll out the pasta, the way to stuff and close ravioli, and he will also give you advice on how to store fresh pasta. Join the class and make with Riccardo these gourmet black ravioli.


For the pasta:

  • 200 grams (1,6 cup) Soft Wheat Flour Type 00
  • 2 Large eggs
  • 1 tbsp Squid ink

For the filling:

  • 300 grams Sea bass or branzino (about 2 fillets)
  • 100 grams (½ cup) Cow’s ricotta
  • 2 tbsp Chopped fresh marjoram (or thymes)
  • 2 tbsp Extra virgin olive oil
  • 1-2 tbsp Breadcrumbs
  • 1 Garlic clove
  • Salt

For the sauce:

  • 250 grams (9 oz) Yellow or red cherry tomatoes
  • 2 tbsp Extra virgin olive oil
  • 1 Garlic clove
  • Salt

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin
Immersion blender
Sharp kitchen knife
Cutting board
Bench scraper
Mixing bowl
Plastic wrap
Piping bag
Frying pan
Kitchen towels

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Take the eggs out of the fridge at least 1 hour before the class starts.

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