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Black and Yellow Striped Ravioli (Squid Ink and Saffron) Filled with Grana Padano Riserva
| Difficulty
Medium
|
Preparation  15 min
|
Servings for
4 people
|
Ingredients
200 g flour
3 eggs
200 g Grana Padano Riserva
1 sachet squid ink
1 sachet saffron powder
30 g breadcrumbs
1 bunch fresh sage
50 g butter
Nutmeg
Salt and pepper to taste
Preparation
Place half the flour on a work surface, make a well in the centre and add 1 egg, the saffron powder and a pinch of salt. Blend the mixture firstly with a fork and then knead with your hands, until the dough is soft and smooth. Form it into a ball, cover with film and set aside to rest for 1 hour.
Place the remaining half of the flour on a work surface, make a well in the centre and add 1 egg, the squid ink and a pinch of salt. Blend with a fork and then knead with your hands, until the dough is soft and smooth. Form into a ball, cover with film and set it aside to rest for 1 hour.
In the meantime, prepare the filling: in a bowl mix the grated Grana Padano Riserva with 1 egg, the breadcrumbs, a pinch of grated nutmeg. Season with salt and pepper.
Roll out the two doughs into two rectangles about 4 mm thick and cut into 1-cm-wide strips, alternating them to create a striped rectangle of yellow and black strips attached together. Roll out the pasta with rolling pin to create a rectangle measuring just a few millimetres thick.
Cut the sheet in half lengthwise into 2 rectangles.
Fill one of the rectangles with small heaps of filling, arranging the heaps in a rows spaced about 3-4 cm apart; place the other pasta rectangle on top and cut out ravioli using a round pastry cutter with a zigzag edge.
Cook the ravioli in boiling water for 2-3 minutes, drain and sauté in a pan with the butter and sage leaves. Serve hot.
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