SQUID INK RAVIOLI INSPIRED BY STARDEW VALLEY

For the Pasta Dough (by hand)

Combine flours in a medium-large mixing bowl. In a separate small bowl, whisk eggs and squid ink together.

Make a wide well with your fist in the center of the flour and add the liquid. Using a fork, gradually incorporate the flour into the well in a circular motion until a thick, smooth, custard-like batter forms. When it's too thick to continue with the fork, cut the remaining flour into the center of the well with a bench scraper or your hands as consistently as possible and transfer everything to a flat surface.

For the Pasta Dough (food processor)

In the bowl of a food processor, combine flours, eggs, and squid ink. Process until the dough becomes sticky and forms a shaggy ball.

For the Pasta

Knead the dough with dusting flour vigorously until smooth, firm, and well-combined, about 10 minutes. (You may need a small amount of water if the dough is too dry or a dusting of flour if it is at all sticky; add both with your fingertips on any dry or wet patches.)

Wrap the dough tightly in plastic and allow it to rest for at least 30 minutes and up to several hours at room temperature. If storing overnight, refrigerate and bring back up to room temperature before use.

While the Pasta Dough is resting, make the Confit Tomatoes.

For the Confit Tomatoes

Preheat the oven to 225°F.

Combine all ingredients in an oven safe baking dish.

Mix, then transfer to the preheated oven and cook for 1 ½-2 hours, or until the tomatoes have begun to wrinkle, but not completely lose their shape.

Remove from the oven and allow to cool.

Once cool, strain the oil into a bowl through a fine mesh sieve, setting aside the Confit Tomatoes in a separate bowl.

For the Filling

Chiffonade the basil leaves and set aside.

Then, transfer half of the Confit Tomatoes to a mixing bowl and blitz with an immersion blender or use a whisk until rough chunks have formed.

Pass the liquid through a fine mesh sieve and set aside for later use.

Into the remaining Confit Tomato chunks mixture, spoon ricotta and mascarpone cheese.

Mix until fully combined. Then grate in Parmesan cheese. Add basil leaves and mix to combine.

Season with salt and pepper then transfer to the fridge until ready to be used.

For the Pasta (continued)

Once the dough is finished resting, turn the dough ball out onto a flat, floured work surface and dust lightly with all-purpose flour.

Divide the dough into 4 equal chunks.

Flatten the dough chunks with the heel of your hand until it’s about ¼-inch thick.

Set your pasta machine to its thickest setting and roll the dough through once—it will be tapered at the ends

Fold the ends into the center like an envelope so the width of the pasta sheet is similar in width to the pasta roller.

Roll the dough through the thickest setting once more so the result is a wide, even rectangle.

Continue rolling the pasta sheet through the machine once on each progressive setting until you can begin to see your hand through it, about setting 6 or 7 on a Marcato Atlas 150 manual roller or KitchenAid attachment. (If the dough is at all sticky going through the machine, dust it with a light layer of ‘00’ or all-purpose flour on both sides before sending it through the machine.)

Once you have a long, thin sheet of pasta, lay it on a wooden surface and trim the ends of any uneven areas (it’s important that you’re working with as even a rectangle as possible).

For the Ravioli Assembly

If you don’t have a wooden surface, dust some flour on the bottom of the pasta sheet and your countertop to prevent sticking.

Transfer the Filling to a piping bag for easier filling. Otherwise, use a spoon.

Fold the pasta sheet in half crosswise and crease it lightly to mark the midpoint, then unfold it again—one half will serve as the bottom of the ravioli, where you’ll place the filling, and the other half will be layered on top.

Cut pasta sheets to length of ravioli press. Next, spoon or pipe a dollop of filling in the center of each circle, leaving about ½ inch of space between the dollop and the outline of the cookie cutter. Piling the filling vertically and leaving a generous amount of space around it will ensure the ravioli will be well-filled and able to seal properly.

If the dough is dry, add a small amount of water with your finger around the filling pockets. Then, carefully lay the other half of the pasta sheet on top, making sure everything is completely covered (you can stretch the dough a bit if needed).

Before cutting, gently trace your fingers around the dough overlaying each dollop of filling to remove any air, pressing it out toward the nearest exit to prevent the ravioli from bursting when cooked. To make the ravioli look more uniform, you can lightly press the blunt side of the cookie cutter around the filling and move it in a circular motion to concentrate the filling in the center.

Finally, press down to seal the ravioli. Pinch around edges to remove any remaining air and seal firmly. Set aside on a semolina-floured baking tray and repeat with the remaining dough. (You can ball up any dough scraps and re-wrap in plastic to rehydrate, then re-roll these through the machine once all of the fresh dough has been used.)

For the Squid Ink Ravioli Sauce

Blitz the remaining half of the Confit Tomatoes with an immersion blender until it is a creamy consistency.

Then, transfer to a sauté pan over medium-low heat.

Add the Confit Tomato juice reserved from the first half of the mixture.

Then, add squid ink, salt, and red wine.

Stir to combine, and heat until just thickened. Then add sugar. Remove from heat and set aside while you boil the ravioli.

For the Assembly

Bring a large pot of water to a boil, then season with salt.

Using a kitchen spider, add ravioli, reduce to a simmer, and cook for 2 minutes, or until the ravioli floats to the top.

Remove from the water using the kitchen spider and allow to drain.

Then toss cooked Ravioli with the Squid Ink Ravioli Sauce and cook down until each ravioli is nicely coated.

Add reserved Confit Tomato oil, stir, then transfer ravioli to a plate for immediate serving.

Optionally garnish with parmesan, tomato and basil.