Recipes | Baby squid with onion in their own ink ravioli and San Simon touch

Open the can of baby squid in ink and drain the liquid into a bowl for the sauce.

Cut the baby squid into small pieces.

Add chopped dried tomato and small cubes of San Simon cheese to the squid.

Prepare the ravioli by placing a bit of the filling in the center of the pasta sheet.

Seal the ravioli with beaten egg or water.

Boil the ravioli in water for a couple of minutes until cooked.

For the cheese air, blend the cheese skins with milk and soy lecithin using an immersion blender.

Plate the cooked ravioli, drizzle with the sauce made from the canned squid liquid, and top with the cheese air.

Equipment Needed

Spice Level:

Dietary

Allergens