I have eaten squid ink risotto few times in my life and I like the taste a lot. But I have never tried squid ink pasta before. And since the dinner included beluga lentils in main dish, which look bit like rice, I chose pasta with the squid ink. For the filling I wanted autumn season ingredients, and what could be better than beetroots. My this years autumn favourite vegetable.
For the sauce I made brown butter. Simple, elegant flavor and yet robust. The tortellini should be the start of the dish, and that's why the is no complex sauce to this.
Squid Ink pasta
325 ml all-purpose flour or preferably Tipo ‘00’ flour
1 tbsp squid ink
Cold water if needed
1 large beetroot
1 tbsp feta or ricotta cheese
salt & black pepper to taste
Start with the filling. Roast the beetroot in an oven 200 C 1 hour or until tender. Let it cool.
Grate finely and add cheese into the beets. Season. Set aside.
the flour on a board or in a bowl. Make a well in the centre, add salt
and crack the eggs and squid ink into it. Beat the eggs and ink with a fork until smooth. Mix
the eggs with the flour, incorporating a little at a time, until
everything is combined. Add water if needed. Knead the dough until
silky and firm.
Wrap the dough into the plastic wrap and let it rest in a fridge, at least half an hour.
Roll, using pasta maker, for thin sheets and cut circles using a large cookie cutter. Scoop filling onto the center of the pasta and pinch the edges to seal. Pinch finally the corners together.
Boil in a salted water until al dente, approx. 1,5-2 minutes.
Serve with brown butter and deep-fried beets
For the wine our friends bring Pfaff Pinot Blanc 2013, and that went nicely with the dish.