Squid Ink Ravioli at Coletta in NYC
As the name might suggest, squid ink ravioli gets its signature color from the natural ink released by a squid. Though this process doesn’t typically harm the animal in the wild, the process involved in getting this ink from the squid in captivity is far less humane. Luckily, diners striving for a cruelty-free lifestyle have options! With dishes like the squid ink ravioli at Coletta in NYC, New Yorkers never have to sacrifice flavor or experience in the name of morality.
Coletta cares: about your diet, your planet, and your dedication to a vegan lifestyle. As such, every item on our menu is vegan and kosher-free, with numerous gluten-free options available. We hope to inspire the most delicious cruelty-free living possible for New Yorkers and anyone looking to expand their skills with one of our new, restaurant-inspired recipes!
Coletta’s “Squid” Ink Ravioli
Coletta specializes in accessibility. As such, every item on our inclusive menu– including this mouthwatering “squid” ink ravioli– is kosher-certified and completely cruelty-free!
Our chefs choose to serve this vegan take as you’ve never seen before: with all the gorgeous colors of the classic Italian dish but none of the animal products! This naturally dyed pasta is stuffed with a generous serving of spinach and creamy, vegan “ricotta.”
A lemon butter and sage sauce counteract the creamy, rich filling of the ravioli, brightening up this dish with a combination of complex acidity and earthy herbs that are bound to leave guests begging for more. A sprinkling of vegan “parmesan” finishes the dish with a flair, leaving a hint of salty, cheesy flavor, all done completely vegan!
Vegan Squid Ink Ravioli for Home
To a beginner, the idea of creating fresh, homemade pasta may seem daunting, but in truth, it only takes a bit of patience and practice.
There’s no better place to practice this Italian classic than with this easy, delicious recipe, a simplified version of the mouthwatering squid ink ravioli at Coletta in NYC!
- 3 cups of all-purpose flour
2 tablespoons of olive oil
1/2 cup of warm water
1 teaspoon of salt
2 cups of frozen spinach
1 cup of vegan ricotta
- 1 teaspoon of garlic powder
3 tablespoons of vegan butter
3 cloves of garlic, minced
4 leaves of fresh sage
Black vegan food dye
- Begin by placing the flour (sifted) in a large mixing bowl. Use your hands to gently create a well in the center of the flour, and then place the salt, olive oil, and warm water within that well. Use a fork to mix the ingredients, starting with the center and slowly working your way to the outside edges of the bowl. If necessary, add as much as 1/2 a cup of water.
- Once the flour and wet ingredients are fully mixed, use your hands to press the black vegan food dye into the dough. Knead the pasta carefully, adding more dye as necessary until you have reached the desired color (note: this process may be messy. To create a simpler cleanup, wear gloves and knead the dough within the bowl as much as possible).
- Once the ball of dough is smooth and well-mixed, cover the dough and place it in the refrigerator to cool.
- As the dough cools, prepare the filling. Bring the frozen spinach to room temperature, either using the microwave or a steaming basket. Once the frozen spinach is warmed, place the spinach in a rag or straining cloth and squeeze out as much excess liquid as possible. This is vital to prevent a soggy filling!
- Combine the spinach, vegan ricotta, and dried garlic in a mixing bowl. Stir, then set aside.
- Remove the pasta dough from the refrigerator and place it on a clean, floured countertop. Cut the dough ball into two pieces, and then use a rolling pin to press each dough into a long, flattened pasta sheet.
- Using a spoon, carefully spoon out one bite-sized pile of filling at a time, laying each across the surface of one flattened pasta sheet. Space each spoonful roughly an inch away from the last.
- Carefully lay the second pasta sheet across the top of the first, and then use your fingers to press down around each spoonful of filling, creating the ravioli. Using a pizza cutter, slice down the ravioli to separate each spoonful of filling from the next. (Note: depending on the consistency of the dough, you may struggle to press the sheets together tightly enough to hold the filling. In this case, dip your fingers in a bowl of warm water, and pinch the edges together a second time).
- Bring a pot of water to a rolling boil, and carefully cook each ravioli for around four minutes until fully heated.
- Just before serving, toss the steaming ravioli on medium heat with vegan butter, minced garlic, and chopped sage leaves. Sprinkle with a pinch of additional salt, and enjoy!
Mouthwatering Options from Coletta NYC
Coletta proves it once and for all: with a touch of creativity and willingness to experiment, there’s no reason that every dish can’t come with a plant-based, cruelty-free counterpart. With guidance from our expert kitchen, get ready to indulge in an elevated vegan take on all your favorite Italian classics!