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Recipe for squid tortellini from Sicily

Sicilian tortellini stuffed with cuttlefish and sauce

Homemade tortellini according to the original recipe of Chef Giuseppe Schimmenti from the sustainable ADLER Spa Resort SICILIA. The taste of the Mediterranean with small cuttlefish.
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Course Dinner
Cuisine Italy, Mediterranean, Pasta, Seafruit, Sicily

Equipment

  • 1 Round cutter Alternatively, a glass

Ingredients
  

For the dough

  • 600 g Durum wheat flour Perciasacchi
  • 10 g Salt
  • 2 Eggs whole
  • 250 g Egg yolk

For the squid filling

  • 250 g sheep's milk cheese (ricotta pecora girgentana) well drained
  • 250 g steamed small squid (seppie)
  • 50 g seasoned pecorino cheese
  • Lemon peel
  • Salt and pepper as desired

For the squid sauce

  • 1 Onion
  • 3 or 4 anchovies in oil
  • 200 g squid
  • 80 g tomato paste double concentrated
  • 500 ml lukewarm water
  • 1 sachet squid ink
  • Salt and pepper to your taste

For dressing and decoration

  • 500 g cherry tomatoes Kamarino
  • Cold-pressed olive oil
  • 1/2 Garlic clove
  • 1 sm. piece Onion
  • Basil
  • Salt and pepper to your taste
  • Lemon thyme and mint leaves

Instructions
 

Preparation of the tortellini dough

  • Add the flour, eggs and salt and knead until you have a smooth dough.
  • Let the dough rest under a damp cloth for about 10-15 minutes.
  • Roll out the dough thinly. (By hand or with a pasta machine)

Preparing the tortellini

  • Use a round cutter to cut the pastry sheets into round shapes.
  • Spoon the filling into the center of the circle using a pastry bag or a spoon.
  • Fold the dough into a crescent shape and join the two ends to form the classic tortellini shape.

Preparation of the squid filling

  • Steam the squid and let it drain well.
  • Add the sheep's ricotta and cheese and mix well until you have a compact mixture.
  • Add the lemon zest, salt and pepper.

Preparing the sauce

  • Fry the chopped onion and anchovies in oil.
  • When the onion starts to brown, add the thinly sliced squid and tomato purée.
  • Add lukewarm water and dissolve the squid ink. Stir carefully.
  • Simmer over a low heat for about ten minutes, season with salt and pepper.
  • Puree everything

Preparing the tomato dressing

  • Soak all the ingredients for a day.
  • Remove the garlic and onion before serving; puree the rest.

Composition of the dish according to chef Giuseppe Schimmenti

  • Create a play of colors on the plate with the squid sauce and tomato dressing.
  • Drain the tortellini and dress with a little lemon thyme and olive oil.
  • Arrange on the plate and add some freshly fried squid tentacles.
  • Garnish with mint leaves.
Keyword Home-made Pasta, Seafruit, sustainable recipe