While store-bought pasta is convenient, homemade versions elevate any meal. As experienced home cooks and chefs know, this squid ink ravioli—infused with bold flavors of porcini mushrooms and mussels—delivers restaurant-quality results.
Ingredients
Serves 4 | Prep: 1 hour + 1 hour resting
Preparation
Sift the flour with a pinch of salt into a mound on your work surface, creating a well in the center. Beat the eggs and combine with the squid ink. Pour into the well, gradually incorporating flour from the edges with your fingers or a fork. Knead vigorously until smooth and supple, adding cold water or extra flour as needed. Shape into a ball, wrap in cling film, and rest in the refrigerator for 1 hour.
Wipe the porcini clean and chop finely. Peel and mince the shallots and garlic. Roughly chop the mussels. Melt 1 tablespoon butter in a pan and sauté the shallots and garlic until translucent. Add the mushrooms and cook briefly. Transfer to a bowl, mixing in the mussels, breadcrumbs, and Parmesan. Season with salt and freshly ground pepper.
Divide the dough into portions and roll out on a floured surface or using a pasta machine to 2 mm thick sheets. On one sheet, place teaspoon-sized mounds of filling (hazelnut-sized), spaced apart. Whisk the yolks with a splash of water and brush around each mound. Top with a second sheet and press firmly to seal. Cut into triangles using a ravioli cutter or pastry wheel with a rolling pin. Dust with flour and let rest briefly. Repeat until all dough and filling are used.
Bring a large pot of salted water to a gentle boil. Cook the ravioli for 4-5 minutes, then drain carefully.
Meanwhile, coarsely chop the walnuts. Melt 3 tablespoons butter in a wide pan. Add the drained ravioli, tossing gently to coat and warm through. Season with salt and pepper. Serve in preheated deep plates, garnished with chives and shavings of extra Parmesan.
Buon appetito!
Discover more inspiring pasta recipes in the March issue of Santé.
Recipe and image: BeeldigBeeld/Stockfood
