Sfoglia al Nero di Seppia

Ravioli Sfoglia with Squid Ink

Ingredients

1kg of flour

200gr of semolina flour

8 whole eggs

6 egg yolks

3 table spoons of squid ink

2 table spoons of Olive oil

A pinch of Salt

Method

Place all the ingredients in a large mixer and knead until elastic but not sticky. The dough should be refrigerated overnight as this will help with the firming up process. Remove from the refrigerator 45 minutes prior to needing and use a required.

The egg yolks will give the Sfoglia a richer yellowy colour that translates into a more rustic finish, the ravioli skin should be elastic and thin.

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