Squid and tinniruma ravioli with anchovy sauce
by Pino Cuttaia
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Ingredients
Fish & Shellfish
200g of squid, net weight
20g of salted anchovy fillets, excess salt removed
4 langoustines, lightly blanched and shelled
Salad & Fresh Herbs
200g of tinniruma
Fruit & Vegetables
50g of onion, chopped
1 garlic clove
Cheese
100g of ricotta
Oils & Vinegars
100g of extra virgin olive oil
1 dash of oil
Store Cupboard
salt
Dairy
250g of milk