3.75
4 ratings

Squid Ink Ravioli

We’d be hard-pressed to argue that burrata is not one of the most heavenly cheeses imaginable — and we’d say the same about this ravioli from New York City's Asellina with oven-dried tomatoes, oregano, and aged balsamic.

1
Servings
607
Calories Per Serving

Ingredients

  • 6 pieces squid ink ravioli, or regular ravioli
  • 1 Tablespoon butter
  • 1 sprig oregano, leaves picked
  • 1/2 Cup water
  • 1/2 Cup Parmigiano-Reggiano
  • Salt and pepper, to taste

Directions

Bring a large pot of salted water to a boil. Drop the raviolis in the pasta water and cook for about 3 minutes, or until package directions instruct. In a pan, melt the butter and add the water and oregano. Reduce the mixture and season with salt and pepper. Once reduced, and raviolis are cooked, add the raviolis to butter. Top and toss with Parmigiano and plate. Sprinkle more Parmigiano.

Nutritional Facts
Servings1
Calories Per Serving607
Total Fat33g50%
Sugar1gN/A
Saturated20g99%
Cholesterol107mg36%
Protein33g65%
Carbs46g15%
Vitamin A250µg28%
Vitamin B120.8µg14.1%
Vitamin B60.1mg5.7%
Vitamin D0.5µg0.1%
Vitamin E1mg4.9%
Vitamin K17µg21%
Calcium848mg85%
Fiber3g11%
Folate (food)20µgN/A
Folate equivalent (total)115µg29%
Folic acid56µgN/A
Iron3mg15%
Magnesium52mg13%
Monounsaturated9gN/A
Niacin (B3)3mg13%
Phosphorus591mg84%
Polyunsaturated1gN/A
Potassium172mg5%
Riboflavin (B2)0.5mg28.4%
Sodium1150mg48%
Thiamin (B1)0.3mg20.6%
Trans0.5gN/A
Zinc3mg17%