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 Reviews
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).
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