Squid Ink Ravioli

To prepare the squid ink ravioli, start with the fresh egg pasta: pour the flour onto a work surface, create a well in the center and pour the eggs into it 1. Add the squid ink and mix with a fork 2 to incorporate all the flour 3.

Continue kneading by hand 4 until you obtain a smooth and homogeneous dough 5. Cover with plastic wrap 6 and place in the refrigerator for 30 minutes.

Prepare the filling: boil the potatoes in water for about 30 minutes, or until soft. Cut the cleaned cuttlefish into small cubes 8. In a pan, heat some oil with garlic and chili pepper 9.

Add the chopped cuttlefish 10 and cook for 20 minutes over moderate heat with a lid. Once cooked, remove the garlic and chili pepper 11. When the potatoes are boiled, mash them with a potato masher 12.

Combine the cooked cuttlefish in the same bowl where you collected the mashed potatoes 13, then season with chopped parsley, a pinch of salt, and pepper 14. Mix to combine and let rest in the refrigerator for 10 minutes 15.

Clean the red mullets: remove the heads 16, obtain the fillets 7, and remove the bones 18.

Cut the cleaned fillets into diamond shapes 19 and season with salt. Place the red mullet cleaning scraps in a pot, add some oil and toast for about 4 minutes 20. Scent with marjoram and wild fennel 21.

Add the peeled tomatoes 22, a glass of water 23, salt 24, and pepper. Cook for 20 minutes, stirring occasionally.

Meanwhile, heat some oil in a pan and place the red mullets with the skin side down 25. When the skin is well browned, turn them over and finish cooking 26. At this point, the sauce will be ready 27.

Pass the sauce through a food mill 28, then strain the mixture through a sieve 29 and pour the obtained sauce into a saucepan. Let the sauce reduce for about 20 minutes.

Take the dough, divide it into smaller portions, and work one at a time, leaving the others covered with plastic wrap to prevent them from drying out. Dust the first portion of dough with flour 31, then pass it through a pasta machine to thin it 32, starting from the thickest setting until you get sheets about 1/16 inch thick 33.

Moisten a sheet by brushing it with water 34, then pipe well-spaced mounds of filling; you can use a piping bag or two spoons 35 36.

Cover with another sheet 37, making sure it adheres well around the filling 38; if you have a smaller pastry cutter, you can use it to define the shape and remove air from the filling. Cut out the ravioli using a 2-inch diameter cutter 39.

With these quantities, you will get around 40 ravioli 40; you can knead the scraps and roll them out again 41. Once all the ravioli are ready, place them in the refrigerator to rest for 10 minutes. Meanwhile, bring a pot of salted water to a boil. After the resting time, boil the ravioli for about 5 minutes 42.

Once drained, plate the ravioli, adding the seared red mullet fillets 43, the fish sauce 44, marjoram leaves, and fennel. The squid ink ravioli are ready to be served 45!