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Striped Cuttlefish Ravioli

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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

Italian cousine

Features:
    Cuisine:

      A black and white delicious way to eat fish

      • 2 hours
      • Serves 4
      • Hard

      Ingredients

      Directions

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      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.

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