Squid Ink Ravioli with Roasted Tomato Butter

Method 7 steps

1. 01

   Heat the oven to 300 F. Toss the tomato quarters with olive oil and salt, spread on a tray and roast 40 minutes until slumped and concentrated.

2. 02

   Whisk the eggs with the squid ink, pour into a well of flour and work into a dough. Knead 10 minutes until evenly black and smooth, then rest 30 minutes wrapped.

3. 03

   Stir the ricotta with lemon zest, half the parmesan, salt and pepper.

4. 04

   Roll the dough thin, cut into 3-inch rounds and place a spoonful of filling on half of them. Moisten the edges, top with the remaining rounds and press to seal firmly.

5. 05

   Cook the ravioli in salted simmering water for 3 minutes. Meanwhile melt the butter in a skillet until foamy and just starting to smell nutty.

6. 06

   Add the roasted tomatoes and 2 tablespoons of pasta water to the butter and swirl into a light sauce.

7. 07

   Slide the ravioli into the pan, baste for 30 seconds, then plate and cover generously with the remaining parmesan.

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