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.
- 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
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.