Recipes, Main courses

Squid ink shrimp ravioli

Squid ink shrimp ravioli

For 2 people

Difficulty: easy

Price: medium

Preparation time: 15 minutes

Cooking time: 5 minutes

Ingredients

For the dough

  • 200 g all-purpose flour (T55) or Italian Tipo 0 flour

  • 2 eggs

  • A pinch of salt

  • Squid ink

For the filling.

  • 8 shrimp

  • 1 heaped tablespoon of ricotta

  • ½ teaspoon of lemon zest

  • Salt

  • Pepper

Ustensiles

  • An Affinity saucepan

  • The PRO pasta roller

  • A cutting board

  • A FK2 paring knife

  • Pastry cutters

Preparing the filling

Cut your peeled shrimp into small pieces.

Mix them with the remaining ingredients.

Keep refrigerated.

Preparing the dough

Pour the flour onto the work surface and add the salt.

Make a well in the center and add the two eggs.

Work the dough by hand until it becomes smooth and homogeneous.

Take the equivalent of a heaped tablespoon of dough and add the squid ink.

Adjust the amount according to the desired color.

Roll out the plain dough slightly with a rolling pin, then pass it through the pasta roller until it reaches a thickness of 1 mm.

Cut two rectangular strips of dough.

Roll out the black dough using the pasta roller and cut it into very thin strips. Arrange them as desired on one of the rectangular pieces of dough.

Pass the dough through the pasta roller again to achieve a thickness of 1 to 1.5 mm.

Assembly

Place a generous teaspoon of filling onto the plain pasta sheet and repeat along the entire length.

Place the second pasta sheet on top. Gently seal the two sheets of dough together, leaving as little air as possible.

Cut into your desired shape.

Bring salted water to a boil in the saucepan.

Cook the ravioli in the boiling water for about 5 minutes.

More about Emma :

Emma, Casserole & Chocolat
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After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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