Thursday, April 29, 2010

Dark side of the ravioli

I'm a big squid guy. If it's on the menu, I'm ordering it, at least once just to see how the place handles it. Sometimes I even score some when it isn't on the menu. Just the other day, whilst lunching at Saigon on Forest Ave., I managed to coax a couple of nicely grilled squid out of the kitchen. It was good. I was happy.

Lately, it also appears that squid ink has come running through my veins (see "The squid and the shrimp" post from 4/11). Possibly I ought be concerned over this. I am not.

As is often the case (sorry if I bore you here), I am forever in pasta-producing mode. Here's what went down.

You got your walnuts, your grated Parmigiano-Reggiano, a little nutmeg, pinch of salt, like that.

The Cuisinart does its thing.

Add in some fresh ricotta.

And you got your basic mushy mess of a filling.

Bop, bop, beep, boop.

And ravioli!

That is all.

Now go eat something.


Kate. said...

Mmm, you have been making some tasty look pasta lately. Where did you find squid ink?

Mister Meatball said...

Kate: I usually get the ink at Buon Italia in the Chelsea Market when I'm in NYC (link's on blog page under "Where I buy stuff"). Never looked for it around here. Be happy to share if you're ever looking for some.

Anonymous said...

Strange-looking but in a good way!

Anonymous said...

I've been following your blog and enjoying it very much. I don't cook, bit I do love to eat and your pastas sound wonderful. The pictures make me salivate. Keep it up.

Anonymous said...

First time I ever ate squid ink was at a lakeside restaurant at Lake Como. The fettuccine was black with ink but the sauce also had ink in it, with a pleasantly musty taste.
Do you have a sauce recipe to share Mr. M?

Mister Meatball said...

Anonymous #3: Apologies for not showing a completed dish, but often I make pasta just to make it; the freezer is jammed with the stuff (one day I oughta have a big freaking party). Anyway, on this one I might try a simple walnut sauce actually, kind of an Alia e Olio but with some crushed walnuts in it, maybe a little hot pepper too. Hope that helps. Thanks for reading. MM