Octopus Stuffed Ravioli with Tomato Sauce Recipe

The recipe that we propose today is a little laborious, since it requires several preparations. Today we are going to prepare ravioli stuffed with octopus. We will have to prepare the dough to make the fresh pasta, the ravioli filling and the home.made tomato sauce.

Of course, when you taste the result you will know that it has been worth investing your time in making these stuffed ravioli. They taste amazing, and making fresh pasta can be very relaxing and satisfying.

To share: 4 people
Difficulty: Medium
Time: 90min
Ideal for: Main dish
Calories: 400 Kcal/100g

STUFFED RAVIOLI WITH TOMATO SAUCE RECIPE

INGREDIENTS

Ingredients for four people:

FOR THE DOUGH:
400 g wheat flour
4 medium eggs
1 tablespoon of virgin olive oil

FOR THE FILLING:
1 tray of cooked octopus from el Rey del Pulpo
1 leek
1 small zucchini
30 g butter
Salt

FOR THE SAUCE:
500 g peeled ripe tomatoes
2 cloves of garlic
1 onion
5 fresh basil leaves
1 tablespoon of brown sugar
Virgin Olive Oil
Salt and pepper

HOW TO PREPARE

HOW TO MAKE THE DOUGH FOR STUFFED RAVIOLI:

Place the flour on the clean worktop in the form of a volcano. In the center add the eggs and beat a little with a fork. Add the oil and mix all the ingredients with the fork.
Once all the ingredients are mixed, start kneading until you get a smooth dough without lumps (it will take approximately 10 minutes to knead it well).
You can add a little more flour or a spoonful of water depending on your dough, it should be elastic but consistent.
When the dough for the stuffed ravioli is ready, shape it into a ball and wrap it in plastic wrap to let it rest for 30 minutes in the refrigerator.

HOW TO MAKE THE FILLING:

While our dough is in the refrigerator, make the filling. Chop the leek finely and fry it in a pan with butter. When it is lightly browned, add the zucchini cut into very small cubes, a little salt and continue frying over medium heat.
When it is almost done, add the cooked octopus from El Rey del Pulpo, chopped very finely, sauté and set aside. The filling must be cold, so when filling the ravioli the dough does not break.
After the dough has been in the refrigerator for 30 minutes, place it on the counter, cut it in half, sprinkle it with flour and with the help of a rolling pin stretch each portion to about 1.5 millimeters thick.
Cut the slices into squares with a pastry cutter or a knife. The squares should measure approximately 4 centimeters on each side.
Pour a small mound of filling in the center of half of the squares (the other half will be the cover) and paint the edges with water.
Place the remaining squares on top of the filling and press gently around so that the dough sticks together.
Set aside while preparing the tomato and basil sauce.

THE RAVIOLI SAUCE:

We blanch and cool the tomatoes to peel them, 500 g of tomato flesh should be used. Chop and set aside.
Cook the finely chopped onion and the sliced garlic for 5 minutes in a pan with a little virgin olive oil.
Then, add the tomatoes, the sugar and let it cook over low heat for about 40 minutes.
At the end of the cooking time, add the chopped basil, a little salt and pepper, mix well and cook for a few more minutes.
Once our sauce is ready, check if the flavor is good or if it needs a little salt and rectify if necessary.

FINISH THE RECIPE OF OCTOPUS RAVIOLI AND TOMATO SAUCE:

Put plenty of water to boil in a pot with a spoonful of salt and a drizzle of oil and when it boils, add the pasta.
Cook for about 5 minutes starting to count when it comes to boil again. The cooking time depends on the thickness and your taste. The best way to check if it is ready is to taste it.
Once the pasta is at its optimum stage, drain and add it to the pot where you have the tomato and basil sauce.
Heat a little and serve immediately.

TIPS FOR MAKING PERFECT STUFFED RAVIOLI

Prepare the ravioli the day before, they will last 2 days in the fridge in perfect conditions. You can also let them dry and keep them in the freezer. The same pasta dough can be used to make other varieties, such as tagliatelle. Just stretch the dough well, and cut long strips of half a centimeter.

A useful trick to know if the pasta is ready is to set aside a few cuts of the dough and cook them together with the pasta, so you can check if the ravioli are ready!

There are square-shaped pastry cutters. If you have one. Place small mounds of the filling on one of the stretched dough sheets, without cutting, moisten around the filling, place the other stretched sheet on top, press gently on the edges of the filling so that the dough sticks together, and then cut the ravioli leaving the filling in the center of each square.

Do you want to prepare more pasta recipes with octopus? We suggest you try some of our ideas.

Did you like this octopus stuffed ravioli with tomato sauce recipe? Let us know your opinion!

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7 March, 2019