Seafood Ravioli in Sweet and Sour Sauce

Ingredients:
Pasta dough
300 g all-purpose flour
1 tsp salt
3 eggs
2 tbsp olive oil
3 tbsp squid ink

Stuffing
1 tbsp oil
3 cloves garlic, minced
1/4 cup onion, minced
200 g squid, chopped
100 g shrimp, chopped
3 tbsp all-purpose cream

Sauce
1 tbsp oil
1 onion, chopped
4 tbsp ginger, chopped
1/2 cup mushrooms, sliced
1 cup red and green bell peppers, cut into strips
2 tbsp tomato paste
1/4 cup chicken broth or water
1/2 cup vinegar
2 tbsp sugar
1 tbsp salt
1/2 tsp pepper


Directions:
1. Prepare pasta dough: Put the flour and salt in a bowl. Make a well at the center then add the eggs and olive oil. Mix together until you get a smooth dough. Divide the dough into two. Keep one portion plain; to the other portion, blend in the squid ink. Make sure that you incorporate the ink completely so dough is evenly colored. If black dough is too wet, add more flour and blend well. Let rest for 20 minutes.
2. Roll out both kinds of dough and cut into wide strips. On a floured surface, place 4 alternating strips of plain and black pasta. Have them slightly overlap each other. Pass a rolling pin over the pasta strips to flatten them and to make the strips stick to each other, forming a single pasta sheet. Make ravioli by cutting the sheet into rounds or squares. Set aside.
3. In a skillet, heat the oil then saute garlic and onion. Add the squid and shrimps. Cook for 1minute then add the cream. Season to taste. Set aside.
4. Prepare the sauce in a saucepan. Heat the oil then brown the onion and ginger. Add the mushrooms, bell peppers, and tomato paste. Stir in the broth and vinegar. Bring to a boil then simmer until slightly thick. Season with sugar, salt and pepper. Set aside.
5. To assemble, put about 1 tbsp stuffing on 1 piece of pasta. Brush the edges with water then top with another piece of pasta. Press the edges firmly to seal the ravioli. Do the same for the rest of the pasta and stuffing.
6. Heat about 3 cups of water in a saucepan. When boiling, drop in several pieces of stuffed ravioli and cook until done. Drain.
7. To serve, place cooked ravioli on a plate and top with the sweet and source sauce.

If you don't have time to make the pasta, use ready-made molo wrappers.
Preparation time: 30-35 minutes
Cooking time: 30 minutes
Makes 4-6 servings.


Source: Good Housekeeping