Dear friends, today my little recipe of cuttlefish sauce with ravioli, brings the scent of the sea directly to your table.
I bought these “plin” ravioli that pair wonderfully with this cuttlefish sauce that will awaken your taste buds.
This time I paired it with fresh pasta but the sauce also goes perfectly with spaghetti or other types of pasta.
Follow all my steps and you’ll see that together, we will create an excellent first course. Ready? Let’s go.
Below I leave you some other tasty pasta recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see the ingredients
- Half onion
- 1 garlic
- 1 tablespoon chopped parsley
- 1 1/4 cup tomato puree (if you like it, also diced pulp)
- to taste extra virgin olive oil
- to taste salt
- cuttlefish (1.3 lbs – cleaned 1.1 lbs)
- ravioli (plin style 1.8 lbs or use any common ravioli)
- white wine (1/2 cup)
- 1 teaspoon cornstarch
- water (1 cup)
- to taste pine nuts
- to taste parsley
Tools
Pan, pot, ladles, cutting board, knife, colander. No special tools needed.
Steps
Let’s see how to prepare our tasty dish.
First, take the cuttlefish and rinse them well under water, let them drain and then cut into strips. Now put them in a pan and let them release their excess water and set aside.
You will see it only takes a few minutes. Because otherwise this water if not drained would end up in the sauce diluting it.
Now take the pan and add 2/3 tablespoons of oil, or more if you prefer.
Add the whole garlic and half a finely chopped onion.
Let it wilt and add the pulp or puree, salt, parsley, and a pinch of sugar.
Let the sauce thicken for about 10 minutes and add the cuttlefish.
Now increase the heat slightly and deglaze with the wine.
Once evaporated, lower the heat and dissolve the cornstarch in 1/2 cup of water.
The water should not be hot, otherwise the cornstarch will clump, and add these liquids to the sauce.
Mix our ingredients in the pan, so that everything blends well and now add 1 cup of hot water and let the cuttlefish cook.
Cooking time also depends on taste, I cook for about 30 to 40 minutes (because I like them softer) and taste.
I advise you to do the same (taste), to decide whether to leave them longer or finish cooking.
Once the cooking is verified, our sauce will be ready to pair with the “plin” ravioli.
Cook the ravioli and season.
Grab a fork and enjoy your dish.
Notes
As I mentioned when listing the ingredients, you can use your favorite lean ravioli or another type of fresh or dried pasta.
I hope the explanation of this little recipe left no doubts about how to make the dish. For advice, questions, and info, feel free to write to me.
If you like, you can also follow me on my Instagram page, by clicking on my name Bricciola here ➡️ BRICCIOLA
If you like, you can also follow me on my Instagram page, by clicking on my name Bricciola here ➡️ BRICCIOLA
FAQ (Questions and Answers)
Do you think you will make them again?
In my opinion, even if you’re not used to preparing seafood dishes but like to taste them, by following my instructions, you’ll be able to make this dish without any difficulty.
