Daria Grositskaya · Kyiv, Ukraine

Black Squid Ink Ravioli with Salmon and Truffle Cheese Sauce

Time2 h
LevelHard
Dumplings and filled pastaItalian
Black Squid Ink Ravioli with Salmon and Truffle Cheese Sauce

Handmade black ravioli filled with fresh salmon and porcini mushrooms, served in a rich cheese sauce infused with truffle cream.

Delve into the visual and culinary masterpiece of black ravioli stuffed with tender salmon and porcini mushrooms, draped in a luxurious cheese sauce with a touch of truffle cream. This dish is an elegant fusion of Italian tradition and modern indulgence.

Like a perfectly orchestrated ballet, each bite of this ravioli is a harmonious dance of flavors and textures—lightly earthy, delicately savory, and irresistibly creamy. Chef Daria Grositska’s recipe captures the essence of refined dining while remaining accessible for home chefs looking to impress.

Adapted for a home kitchen by our editors from Daria Grositskaya's restaurant recipe. Daria Grositskaya colours an egg pasta dough black with cuttlefish ink, fills the ravioli with raw diced salmon, fried porcini and Parmesan, and serves them in a blue cheese cream with truffle paste. The home version keeps the dish as it is but makes a third of her dough, which is all the filling needs, rolls it thin and cooks the ravioli for 3–4 minutes instead of 8–10. Dried porcini with chestnut mushrooms stand in for fresh porcini out of season, the salt in the filling is cut, and the sauce is doubled so it coats four plates. Not yet tested from this page.

Ingredients

Method

  1. Mix the '00' flour, semolina and salt in the bowl and make a deep well in the centre.
  2. Beat the eggs with the ink and olive oil and pour them into the well.
  3. Stir with a fork, drawing in the flour little by little, until a shaggy dough forms.
  4. Knead for 8–10 minutes, until smooth and elastic; wear gloves if you don't want ink on your hands.
  5. Wrap the dough in cling film and rest it at room temperature for 30 minutes.
  6. Lift the porcini out of their water, squeeze them dry and chop them finely.
  7. Heat the oil in the frying pan over high heat and fry the chestnut mushrooms and porcini for 6–8 minutes, until golden and dry.
  8. Season the mushrooms with a pinch of salt and pepper and let them cool completely.
  9. Mix the cooled mushrooms with the salmon, Parmesan, ¼ tsp salt and the pepper, and refrigerate.
  10. Cut the dough into 4 pieces and keep the ones you are not using wrapped.
  11. Roll one piece through the pasta machine, one setting at a time, to the second-thinnest setting, about 1 mm, or roll it with a pin until very thin.
  12. Roll a second piece to a sheet of the same size.
  13. Put heaped teaspoons of filling along one sheet, 4 cm apart, leaving a 2 cm border.
  14. Brush the dough around each mound lightly with water.
  15. Lay the second sheet on top and press around each mound from the filling outwards, pushing out the air.
  16. Cut between the mounds into squares and press the edges firmly to seal.
  17. Lay the ravioli on the semolina-dusted tray and repeat with the remaining dough and filling.
  18. Put the tray in the freezer for 10 minutes to firm the ravioli.
  19. Bring a large pot of water to the boil and add the 2 tbsp of salt.
  20. Bring the cream to a gentle simmer in the wide pan, add the blue cheese and stir until melted.
  21. Simmer for 1–2 minutes, until slightly thickened, then stir in 1 tsp of truffle paste; taste and add more if you like.
  22. Cook the ravioli in batches for 3–4 minutes, about a minute after they float.
  23. Lift the ravioli into the sauce with the slotted spoon, add 2–3 tbsp of pasta water and toss gently to coat.
  24. Serve at once in warm shallow bowls.
What we changed for home
  • Dough cut from 800 g flour and 10 eggs to 300 g flour and 3 eggs The chef's batch makes more than twice the dough the filling needs, enough ravioli for ten to twelve people.
  • Pure semolina flour replaced with '00' flour mixed with fine semolina (semola rimacinata) An egg dough made only with semolina is stiff and hard to roll thin by hand or in a home pasta machine; a third of semolina keeps the bite.
  • Dough rolled to about 1 mm instead of 3 mm A double layer of 3 mm pasta around the edges stays doughy when the filling is cooked.
  • Cooking time cut from 8–10 minutes to 3–4 minutes Thin fresh ravioli are done a minute or two after they float; the small pieces of salmon cook through in that time and stay moist.
  • Fresh porcini replaced with 15 g dried porcini and 150 g chestnut (cremini) mushrooms Fresh porcini are in shops only for a few weeks in autumn. Use 200 g fresh porcini if you find them.
  • Salt in the filling cut from 10 g to ¼ tsp 10 g is about 2 teaspoons; together with 100 g of Parmesan it makes the filling too salty.
  • Sauce doubled to 200 ml cream and 40 g blue cheese, with 1–2 tsp truffle paste 100 g of cream will not coat ravioli for four. 'Truffle cream' is the paste sold in jars as crema or salsa tartufata.
  • Cuttlefish ink bought in sachets Ink sachets are sold by fishmongers, Italian delis and online. Without ink the ravioli are simply golden egg pasta and taste the same.

The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.

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