Ingredients

Adjust Servings:

	200 Flour "0"
	200 Semola Flour
	4 Eggs
	Sepia
	300 gr. Cuttlefish
	1/2 glass Cream
	40 gr Parmesan Cheese
	just enough Extra Virgin Olive Oil
	just enough Salt
	just enough Tarragon

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Striped Cuttlefish Ravioli

Name: Striped Cuttlefish Ravioli
Cook time: 5 min
Total time: 2 h
Yield: 4
Cuisine: Italian
Ingredients: Flour "0": 200; Semola Flour: 200; Eggs: 4; Sepia; Cuttlefish: 300 gr.; Cream: 1/2 glass; Parmesan Cheese: 40 gr; Extra Virgin Olive Oil: just enough; Salt: just enough; Tarragon: just enough

Italian cousine

Features:

Cuisine:

A black and white delicious way to eat fish

2 hours
Serves 4
Hard

Ingredients

200 Flour "0"
200 Semola Flour
4 Eggs
Sepia
300 gr. Cuttlefish
1/2 glass Cream
40 gr Parmesan Cheese
just enough Extra Virgin Olive Oil
just enough Salt
just enough Tarragon

Directions

This is a dish not easy to prepare but its flavour and look gives a great pleasure!

First of all you need to prepare the dough, one with sepia and the other without and put them into the fridge for about 15 minutes. Then you need to mince the cuttlefish together with cream and parmesan cheese to do the filling. Divide the two dough in four parts and roll them out with a roller bin. Form stripes about 2 cm. lenght and then add one black to one white. Roll them again and pour some cuttlefish on the top. Cover with the other sheet of pastry and cut in a square shape.

You can serve with some extra virgin olive oil and some tarragon sheets.

Steps

1 Done 40 minutes	Prepare the dough Mix the flour and divide in two portions of 200 gr.each. In two bowls put 200 gr. of mixed flour, two eggs, a table spoon of oil and a tea spoon of salt. Add sepia in one dough but, due to the hight colouring power of sepia I suggest you to wear disposable gloves. Wrap the two dough in a plastic film and put into the fridge for 15 minutes.
2 Done 15 minutes	Prepare the filling Clean up the cuttlefish from possible remaining and take away its skin with a knife blade. Dice and then mix in a food blender together with cream and 40 gr. of Parmesan Cheese. Adjust in salt and pepper and put in a pastry bag.
3 Done 40 minutes	Make the sheets of pastry Take the dough from the fridge and divide it in four parts. Roll them out with a roller bin. Form stripes about 2 cm. width and add one black to one white. Roll them again.
4 Done 15 minutes	Shape the Ravioli Put a tea spoon of filling on the top of the pastry sheet, about 2 cm. in between. Cover with the other sheet of pastry and cut in a square shape. You can serve with some extra virgin olive oil and some tarragon sheets.