Squid Ink Ravioli

Staff Writer
Squid Ink Ravioli
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
607
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.

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.

Nutritional Facts

Total Fat
33g
50%
Sugar
1g
N/A
Saturated Fat
20g
99%
Cholesterol
107mg
36%
Protein
33g
65%
Carbs
46g
15%
Vitamin A
250µg
28%
Vitamin B12
0.8µg
14.1%
Vitamin B6
0.1mg
5.7%
Vitamin D
0.5µg
0.1%
Vitamin E
1mg
4.9%
Vitamin K
17µg
21%
Calcium
848mg
85%
Fiber
3g
11%
Folate (food)
20µg
N/A
Folate equivalent (total)
115µg
29%
Folic acid
56µg
N/A
Iron
3mg
15%
Magnesium
52mg
13%
Monounsaturated
9g
N/A
Niacin (B3)
3mg
13%
Phosphorus
591mg
84%
Polyunsaturated
1g
N/A
Potassium
172mg
5%
Riboflavin (B2)
0.5mg
28.4%
Sodium
1150mg
48%
Thiamin (B1)
0.3mg
20.6%
Trans
0.5g
N/A
Zinc
3mg
17%

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