Ravioli in color and perfume fantasy

03968 RAVIOLI IN FANCY colors and scents for 6 PEOPLE INGREDIENTS for the dough: 480 g flour, 4 eggs, 30 g parsley (leaves only), 30 g of tomato paste, a spoonful of cuttlefish, salt.

For the filling: 400 g of squid, 50 g 3 artichokes, Arugula, 3 courgettes, 500 g tomatoes, 100 g of grated Parmesan, 2 small shallots, 1 bunch of chives, basil, parsley, marjoram, balsamic vinegar 20 g, 100 g of olive oil, 30 g of breadcrumbs, 50 g of dry white wine.

Pour the flour on the work surface, add the eggs, a pinch of salt and knead vigorously.

Divide the dough into four equal parts.

For pasta with parsley: wash and chop the parsley, embed to the first mixture and knock it until mixture is smooth and colorful.

Use the same procedure for the pasta with tomato sauce and squid ink, just add the tomato paste and the squid ink to the dough.

The fourth batter will remain au naturel once 4 doughs are ready, place them in the refrigerator for 30 minutes.

For the stuffing: clean and wash the squid.

Prepare a sauce with shallots and 30 g of olive oil, add the squid, and saute it for 5 minutes.

Sprinkle with white wine and continue cooking for another 15 minutes.

When cooked, chopped squid and keep them aside.

Wash and clean the artichokes, keep only the hearts and cut them into wedges.

FRY, with a tablespoon of oil, 1 chopped shallot, then add the artichokes, 300 g of water, salt and cook.

Washed and sliced Zucchini, steam Cook.

Puree the artichokes, place them in a terrinetta, add the chopped parsley and 50 g of grated Parmesan, and stir.

Zucchini puree, place them in a bowl, add chopped basil, marjoram and salt and the rest of the cheese.

Wash the tomatoes, boil, remove the skin and seeds, and coarsely chop the chives and a little bit of chopped Basil.

Remove the dough from the refrigerator, roll out the dough on the work surface and proceed to ravioli filling in this order: yellow noodles with stuffed artichokes, green pasta with Zucchini, stuffed red pasta stuffed with tomatoes and basil and black pasta with stuffed squid.

While the water is heated to cook the ravioli, prepare the pesto of Arugula.

Put the arugula, bread crumbs and 50 g of oil.

Cook the ravioli in salted water, separately prepared the scope by putting on the basis of a small layer of sauce (pesto of Arugula), mixed and ravioli a little more sauce and a drop of balsamic vinegar.