I finally did it. I broke down and bought the pasta attachments for my kitchen aid stand mixer. It’s been something I’ve been back and forth on for some time, but I could never bring myself to actually click “submit order.” We don’t eat much pasta and when we do get a craving for spaghetti, I usually just pull out my veggie spiralizer for a light meal.

Last year, I even made pasta by hand to experiment with homemade pasta. The pasta was tender and delicious, but a little on the thicker side (similar to the thickness of store-bought pasta). However, it was A LOT of work. So much work that I haven’t made homemade pasta since.

Until today.

For my first pasta recipe with my new attachments, I wanted to pick a dish that was suited for a special occasion. Since I still had a lot of squid ink left over from my Squid Ink Risotto recipe, I knew I wanted to incorporate that into my pasta dish.

This Striped Crab Ravioli tastes just as impressive as it looks.

In order to make the ravioli, I first made regular egg pasta. Then, I separated a small portion of the pasta and added a bit of squid ink. With a little kneading, this portion turned jet-black in color. After resting, I rolled out the pasta into thin sheets using my handy dandy new attachments (no sweat or tears involved!) and used the fettuccine attachment to create the squid ink stripes. These stripes were then placed on top of the plain pasta sheets and gently pressed together with a rolling pin. Since the squid ink stripes were raised, I ran the sheet through the attachment to create thin, uniform sheets.

It almost makes the stripes look like they’ve been painted on the pasta.

I didn’t want to hide the squid ink stripes with a creamy sauce, so I made a quick sage butter sauce to coat the ravioli. Frying the sage leaves in butter gives them a nice crisp texture. It’s great alongside the soft ravioli.

If you haven’t taken the plunge and purchased a pasta maker, you can still make this recipe by hand. Just make sure that you roll the pasta dough out as thinly as possible. This is especially important when making ravioli in order to ensure that the edges don’t end up too thick and doughy.