> Recipes > Ravioli

Squid and tinniruma ravioli with anchovy sauce

PT1H10M

Share recipe

Ingredients

save recipe
recipe saved

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

To garnish

  • 4 langoustines, lightly blanched and shelled
  • 1 dash of oil
save recipe
recipe saved

Method

save recipe
recipe saved
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
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
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
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
Share recipe

Comments ()

Squid and tinniruma ravioli with anchovy sauce

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.