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SQUID INK CANNELLONI WITH CHORIZO AND LEMON RICOTTA

SQUID INK CANNELLONI WITH CHORIZO AND LEMON RICOTTA

I recently ordered cuttlefish ink from Amazon (click here to order up your very own Squid Ink 90g) and was excited to use it! I made this cannelloni and thought that chorizo would really compliment the subtle briny flavour of the pasta. The lemon ricotta was a nice contrast as well. Give this a go!

Here's what you'll need

  • 2 cups flour (all-purpose is fine)
  • 3 large eggs
  • 2 tbsp squid ink (click here to order up this Squid Ink 90g)
  • 4 cups milk (full fat please)
  • 1 lemon (juiced and zested)
  • 3 chorizo sausages
  • 1 small onion (chopped)
  • 2 cloves garlic (finely minced)
  • 1 red pepper (diced)
  • 1 cup corn (frozen or fresh)
  • 1 red pepper (diced)
  • 1 small can diced tomatoes
  • ¼ cup pine nuts (lightly toasted)
  • salt and pepper
  1. dump the flour into a bowl, make a well in the centre, crack your eggs, add the squid ink and salt

  2. FRESH SQUID INK PASTA DOUGH

    FRESH SQUID INK PASTA DOUGH

  3. using a fork, start to slowly incorporate the flour picking up more and more from the sides as you go, and once a dough starts to form you can use your hands to finish it off and you're done!

  4. FRESH SQUID INK PASTA DOUGH

  5. wrap it up and let it rest at least an hour in the fridge

  6. in the meantime, make the cheese;

  7. dump the milk and buttermilk into a pot

  8. HOMEMADE RICOTTA

  9. heat gently, stirring, on low heat until the whole thing starts to seperate

  10. HOMEMADE RICOTTA

  11. stir in the salt, and any flavourings at this point (I added a tbsp lemon zest)

  12. HOMEMADE RICOTTA

  13. pour into the waiting cloth lined seive

  14. HOMEMADE RICOTTA

  15. not let it sit for an hour or so until it's completely drained and crumbly

  16. HOMEMADE RICOTTA

  17. now to roll out the pasta dough, start on the widest setting on you pasta machine, quarter out the dough, flatten a bit and stuff into the rollers

  18. run it through five or six times folding the dough in half each time

  19. turn the knob on your machine to the next setting and pass it through, turn the knob again and pass through and keep doing this until you get to the thickness you want

  20. lay out the sheets onto your countertop and spoon on the cheese mixture

  21. SQUID INK CANNELLONI WITH CHORIZO AND LEMON RICOTTA

  22. brush the sides with a bit of water, roll up and cut excess dough and line them up into a greased baking dish

  23. SQUID INK CANNELLONI WITH CHORIZO AND LEMON RICOTTA

  24. sautee up the onions, garlic, red peppers until translucent and toss in the chorizo and cook another few minutes

  25. toss in the corn and tomatoes and simmer about 10 minutes or until lightly thickened

  26. pour the mixture over the cannelloni and bake in a 350° preheated oven for 15 - 20 minutes or until crisp

  27. SQUID INK CANNELLONI WITH CHORIZO AND LEMON RICOTTA

  28. sprinkle on the pine nuts and done!

  29. SQUID INK CANNELLONI WITH CHORIZO AND LEMON RICOTTA

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