Squid ink ravioli stuffed with sea bass flavored with marjoram
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:
For the filling:
For the sauce: