Squid Ink Ravioli

Squid Ink Ravioli
Staff Writer
Asellina

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
140
Calories Per Serving
Deliver Ingredients

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

Total Fat
5g
7%
Sugar
5g
6%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
20g
15%
Protein
4g
9%
Vitamin A, RAE
130µg
19%
Calcium, Ca
85mg
9%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
44µg
11%
Iron, Fe
6mg
33%
Magnesium, Mg
26mg
8%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
77mg
11%
Selenium, Se
5µg
9%
Sodium, Na
110mg
7%
Water
85g
3%
Zinc, Zn
1mg
13%

Squid Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Squid Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.