Small ravioli stuffed with squash on a tartar of squid and Vesuvian vine tomatoes aromatised with Monocultivar Nocellara – Olitalia extra virgin olive oil
Recipe for: 6 people
500 g of Quadrucci (small ravioli stuffed with squash)
400 g fresh squid
150 g Piennolo vine tomatoes
6 tblspn Monocultivar Nocellara – OLITALIA Extra Virgin Olive Oil
1 clove of garlic
Parsley, basil, marjoram, salt and pepper to taste
- Brown the whole crushed garlic with the Monocultivar Nocellara – OLITALIA extra virgin olive oil in a saucepan. Once browned, remove the garlic;
- Clean the squid well under running water, drain and cut into small squares;
- Brown the squid lightly, add the tomatoes, basil and herbs and cook for a few minutes;
- Cook the stuffed ravioli in abundant salted water for 4/5 minutes, drain and stir the pasta in the sauce in the saucepan.
Assembling the dish:
Lay the pasta on the tomato and squid sauce and decorate with courgette rings and sprigs of marjoram. Flavour with raw Monocultivar Nocellara - OLITALIA extra virgin olive oil.