Black ravioli with squid and shrimp, a step-by-step recipe with photos from author Evgeniy Lysakov, 491 kcal

In the old days, residents of the Southern Urals, where the pelmeni recipe was originally brought from China, added little bustard, bustard, or quail eggs to their pelmeni dough, while residents of the Urals in Perm used partridge eggs. Nowadays, it's common...