Squid and tinniruma ravioli with anchovy sauce
Item 1 of 1
- 4
- 1 hour 10 minutes
Pino Cuttaia serves up dish where squid ravioli is filled with a tinniruma and ricotta filling. Tinniruma is the leaf of a type of zucchini plant prevalent in Sicily, which is being reinvented as a desirable ingredient thanks to chefs like Cuttaia.
First published in 2015
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Ingredients
Metric
Imperial
Squid ravioli
- 200g of squid, net weight
Tinniruma filling
- 200g of tinniruma
- 50g of onion, chopped
- 100g of ricotta
- 50g of extra virgin olive oil
- salt
Anchovy sauce
- 250g of milk
- 1 garlic clove
- 50g of extra virgin olive oil
- 20g of salted anchovy fillets, excess salt removed
To garnish
- 4 langoustines, lightly blanched and shelled
- 1 dash of oil
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Blender
- Hand blender
- Piping bag with plain nozzle
- Meat mallet/tenderiser
Method
1
Preheat a water bath to 70°C
2
To begin, clean the squid, remove the skin and wash under cold water. Dry well
- 200g of squid, net weight
3
Place in a blender and blitz until you obtain a smooth, creamy consistency. Pour into a piping bag with a plain nozzle
4
Pipe small balls of the mixture onto a sheet of greaseproof paper. Cover with another one and press each ball with a meat mallet until flattened
5
Transfer to a vacuum bag, seal in a chamber sealer and cook in the water bath for 10 minutes
6
To make the filling, wash and blanch the tinniruma in salted boiling water for 2 minutes. Drain and plunge into iced water to preserve the green colour. Squeeze out any excess moisture and set aside
- 200g of tinniruma
- salt
7
Heat some oil in a frying pan and sauté the onion. Add the tinniruma and cook over a low heat for 10 minutes
- 50g of onion, chopped
- 50g of extra virgin olive oil
8
Add the ricotta, stir and keep cooking over a low heat until completely dried. Blitz with a hand blender and set aside
- 100g of ricotta
9
To make the sauce, place the milk in a saucepan, add the clove of garlic and cook over a low heat, reducing until thick and creamy
- 250g of milk
- 1 garlic clove
10
Add the olive oil and the anchovies and keep cooking for another 5 minutes. Blitz with the hand blender to obtain a smooth and creamy sauce
- 50g of extra virgin olive oil
- 20g of salted anchovy fillets, excess salt removed
11
To assemble the dish, place a sheet of squid on the plate, pour a spoonful of filling in the centre and top with another sheet of squid
12
Sear the langoustines on one side in a hot pan with a dash of oil. Pour over the sauce, garnish with the langoustine and serve
- 4 langoustines, lightly blanched and shelled
- 1 dash of oil
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