Squid Ink Seafood Ravioli

The impasta for the ravioli's is flavored and dyed from the squid ink. A seafood cream sauce compliments the ravioli's just perfectly.

Squid Ink Seafood Ravioli


For 6 Person(s)

For the Pasta:

  • 3 cups all purpose flour
  • 1 cup semolina flour
  • 1 large egg
  • 1 cup water
  • 3 packets or 12 grams of squid ink
  • 1 teaspoon salt

For the Filling:

  • 2 pounds ricotta (homemade is best)
  • 2 large eggs
  • 1/2 cuo grated Romano cheese
  • 1/2 cup chopped shrimp
  • 1/2 cup lump crab meat
  • pinch of salt
  • 1/2 teaspoon pepper
  • 2 teaspoons chopped fresh parsley

For the Sauce:

  • 1/2 cup chopped clams with juice
  • 1/2 cup chopped boiled lobster
  • 1 cup chicken stock
  • 1 chopped shallot
  • 3 cloves garlic, roughly chopped
  • 2 bay leaves
  • sprig of thyme
  • 1/4 cup chopped parsley
  • 1/4 cup extra virgin olive oil
  • 2 cups sherry
  • 2 cups heavy cream
  • 2 tablespoons corn starch (mix with 1/4 cup water to make slurry)


  1. Filling:
    1. In a large bowl mix all filling ingredients together.
    2. Set aside, then make dough.
  2. Impasta:
    1. Make a well in flour/semolina mixture and add salt.
    2. Mix ink with water, then add beaten egg.
    3. Pour liquid into center of well.
    4. With a fork, slowly mix all flour into liquid.
    5. Knead dough until it becomes soft.
    6. Cover with plastic wrap and let rest for 20 mins.
    7. Again, knead dough briefly.
    8. Roll out dough to 1/8" thick.
    9. Cut dough into strips 4" wide.
    10. Place dollops of filling onto dough every 1 1/2".
    11. Fold dough over and cut into shape with pasta wheel.
    12. Place finished ravioli\'s on a cornmeal sprinkled towel.
    13. Cook in salted boiling water until pasta is done.
  3. Sauce:
    1. Heat oil, then sweat the garlic and shallot.
    2. Add thyme, pepper and bay leaf.
    3. Next add clam juice, chicken stock and sherry.
    4. Sauté until reduced by 1/3 or 1/4.
    5. Once reduced strain, then put sauce back on heat.
    6. Add cream and simmer until reduced by 1/4.
    7. Add clams and lobster.
    8. Stir in cornstarch slurry if thickened sauce is desired.
    9. Cook until smooth.
    10. Spoon over cooked ravioli's.
    11. Sprinkle with parsley.



Recipe Notes

Instead of rolling the dough, I use a pasta machine. I also use my grandmas ravioli form from the 30's. after you make the ravioli's you can freeze them either in a box or a ziplock bag, they freeze well for later use.


Thursday, 14 December 2017
I think this is a great recipe and love the use of Squid Ink! Bravo Frank! Will make it for sure! - rossella rago
Thursday, 08 September 2016
Sorry I\'m sure it\'s good just for me it doesn\'t seem taste - Saint of circumstance