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Home  <  Serving suggestions  <  Italian classics  <  Black and Yellow Striped Ravioli (Squid Ink and Saffron) Filled with Grana Padano Riserva
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    Grana Padano RiservaPasta

    Black and Yellow Striped Ravioli (Squid Ink and Saffron) Filled with Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T115 min

    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

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    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.

    STEP 5

    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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