Bitter Greens & Squid Ink Ravioli with Preserved Lemon

Instructions

1. 1

   For the pasta dough: Combine flour, eggs, and squid ink in a large bowl. Knead until a smooth, elastic dough forms. Wrap in plastic wrap and let rest for at least 30 minutes.

   ~40 min
2. 2

   For the filling: Blanch dandelion greens and radicchio in boiling salted water for 1 minute. Drain and shock in ice water. Squeeze out excess water thoroughly. Finely chop the greens.

   ~10 min
3. 3

   In a pan, heat 1 tablespoon of olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add the chopped greens and cook for 3-4 minutes until tender.

   ~5 min
4. 4

   In a bowl, combine the cooked greens, ricotta cheese, grated Parmesan, chopped preserved lemon rind, salt, and pepper. Mix well. This is your ravioli filling.

   ~5 min
5. 5

   Roll out the squid ink pasta dough thinly using a rolling pin or pasta machine. Cut into desired ravioli shapes.

   ~15 min
6. 6

   Place a spoonful of filling onto one half of each pasta circle. Moisten the edges with water, then fold the other half over and press to seal, ensuring no air pockets. Trim edges if necessary.

   ~15 min
7. 7

   Bring a large pot of salted water to a rolling boil. Gently add the ravioli and cook for 3-5 minutes, or until they float to the surface and are al dente.

   ~10 min
8. 8

   While the ravioli cook, prepare the sauce: In a saucepan, heat the remaining olive oil over low heat. Add the finely chopped preserved lemon rind and gently warm for 2 minutes.

   ~5 min
9. 9

   Carefully transfer the cooked ravioli to the saucepan with the preserved lemon oil. Toss gently to coat.

   ~2 min
10. 10

    Serve immediately, garnishing with a sprinkle of extra Parmesan if desired.