From the blog

Squid Ink seafood Ravioli


A tasty plate meal for special occasion. A seafood dish wich tastes fresh and delicate.


  • 320 g of ravioli stuffed with octopus
  • 400 g of clams
  • 100 g of rocket pesto
  • a clove of garlic
  • extra virgin olive oil


  • 200 g of octopus
  • 200 g of fish broth
  • salt
  • pepper
  • parsley

Rocket Pesto

  • 100 g of rocket
  • 50 g of Grana Parmigiano Cheese
  • 10 g of toasted pine nuts
  • 10 g of toasted nuts
  • 4/5 basil leaves
  • salt
  • extra virgin olive oil


Make the ravioli dough with squid Ink, then prepare the stuffed octopus filling. Put it in a non-stick pan and add salt, pepper, parsley and fish broth. Wrap up ravioli and immerse them in boiling water. Put clams in a saucepan until they open up, adding extra virgin olive oil, a clove of garlic and a ladle of the cooking water from the ravioli. Drain the ravioli and leave to take on flavour in the sauce. Add the rocket pesto and serve the ravioli flavoring them with lemon peel to add freshness to the dish.