The Italian term for “seafood”, frutti di mare, or ‘’fruits of the sea’’, seems to very well encapsulate how Italians feel about seafood. It’s something special: a treasure bestowed by the oceans on the people walking the land. This reverence for seafood has been seen on the Italian peninsula for millenia, certainly since the days of ancient Rome, where nobles feasted on lobster, octopus, crab, prawns and more.
In this dish, though, we’ve gone a step further, creating a piece of edible melodrama. In it, nero di seppia is the protagonist. Literally “black of the cuttlefish”, nero di seppia is the obsidian-coloured ink produced beneath the waves by this mysterious mollusc. We love cooking with it, and not merely because it plunges all that it touches into theatrical darkness. The ink also imparts a subtle flavour in its own right. This flavour, we can reassure you, is neither strong nor overpowering as the ink’s enveloping blackness might suggest. Instead, it’s more a salty flavour: a taste of brine. For us, it’s a lingering whisper of the ocean the cuttlefish came from, spiriting us away to the Venetian seaside.
We serve these special ravioli in a langoustine bisque, with its fabulous flavour derived from the crustacean’s shells alongside other aromatics. To finish, there’s a scattering of asaparagi di mare, or samphire, to round off this celebration of Italian seafood.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Pasta (Semolina WHEAT Flour, Pasteurised EGG, Black Squid Ink Powder (MOLLUSCS), Water) Filling (Prawns (CRUSTACEAN), Crab (CRUSTACEAN), White Wine (SULPHITES), Lobster (CRUSTACEAN), Butter (MILK), Garlic, Pepper, Parsley, Dried Red Chilies)
Single Cream (MILK), Cod (FISH), Langoustine (CRUSTACEAN), Carrots, Shallots, Tomato Paste, CELERY, Brandy (SULPHITES), Parsley, Garlic, Natural Flavour, Black Pepper, Juniper Berries, Cloves, Coriander Seeds
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .