The Art of Pasta
Black Ravioli with Snapper and Prawn / Zwarte ravioli met snapper en garnalen
Page 233
Cuisine: Italian | Course Type: Main Courses
View photos (1)Tags: tomato prawn ravioli making pasta black pasta snapper
Recipe Review
friederike from Berlin,
Soooo delicious! Additionally, the black pasta dough looked really cool. We only needed 8g of ink (don't know how much that is in tbsps, but I guess less than the 1 tbsp required) to produce a beautiful black pasta dough.
Instead making the ravioli on several long pieces of dough and then cut them afterwards, we found out it was easier to cut circles first (a smaller one, and a larger one for on top), then add the filling on the smaller one and cover with the larger one - this way it was easier to prevent any bubbles of air to be caught in the ravioli.
The tomato sauce was very good, too, and went really well with the ravioli, there just wasn't enough, and I think a little garlic might have added some extra punch was well.
The recipe made about 28 ravioli, though we still have at least 1/3 of the dough (but no filling).
Comments
Queezle_Sister - 13th September 2013
Cool recipe, and beautiful. I've never made my own pasta and have enormous respect for those that do. Bravo.
friederike - 14th September 2013
Thanks! It only the third time so far we made pasta - until now we only made it to try it out and get some practice, but starting now it's strictly reserved for special occasions! There are still a few recipes I'd like to try, though, like saffron or chocolate pasta.
Queezle_Sister - 16th September 2013
Yum! Maybe once I get my new kitchen, I will branch out into making pasta.
friederike - 17th September 2013
If you do, I can really recommend this book. And use 00 flour if you can lay your hands on it, it really makes a difference.
Queezle_Sister - 17th September 2013
I will put it on my list! And my local Italian mkt does carry 00 flour. Now if my kitchen could just get done -- we have a structural wall to remove first, but I think it will happen this winter.
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