Cuttlefish filled ravioli with courgette sauce


How to make ravioli stuffed with cuttlefish with an exquisite stuffing made with cuttlefish, garlic, bread soaked in milk and egg, seasoned with courgette sauce.

Ingredients for 4 people

For pasta

- 250 g of white flour "00"

- 2 eggs

- 1 yolk

- 3 tablespoons of extra virgin olive oil

- 1 sachet of saffron

- salt

For the stuffing

- 3 medium cuttlefish

- 2 slices of loaf of bread

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- 1/2 glass of milk

- 1 clove of garlic

- 3 tablespoons of extra virgin olive oil

- 1 egg

- parsley

- salt and pepper

For the dressing

- 2 courgettes

- 100 ml of fish cartoon

- 1/2 glass of white wine

How to prepare cuttlefish ravioli stuffed with courgette sauce

On a work surface, arrange the flour and bake the eggs in the center, add the saffron sachet, salt, olive oil and thyme.

Knead the ingredients until a homogeneous and compact mixture, then wrap it in plastic wrap and keep it in the refrigerator for about 20 minutes.

In a pan heat the oil with a clove of garlic.

Clean the cuttlefish and cut it into pieces, then cook them in a pan for 3 minutes.

Remove the garlic.

To prepare the filling, put the bread to soak in the milk, then squeeze and whisk it together with the cuttlefish, the egg and the parsley, then adjust with salt and pepper.

Pour the white wine and fish broth into the pan where the cuttlefish were cooked, then allow the sauce to reduce over low heat to half its volume.

Pull the pasta with the machine and over a strip of puff pastry distribute the filling in small piles, then cover with another strip of puff pastry and make it adhere well, then cut the ravioli.

Wash, tick the courgettes and cut the green part into julienne strips.

In a pan with the butter brown the courgettes and add the reduction of fish and wine broth.

In a pan with salted boiling water, cook the ravioli for 4 minutes, then drain and pass them in a pan with the sauce.

Serve them immediately.

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Tags: Fish first courses