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.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for around 4 minutes.
- Whilst the pasta cooks, put the sauce and samphire in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the sauce and samphire. Toss gently to coat.
- Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Pasta (Semolina WHEAT Flour, WHEAT Flour, Black Squid Ink Powder (MOLLUSCS), Water), Filling (Prawns (CRUSTACEAN), Crab (CRUSTACEAN), White Wine (SULPHITES), Lobster (CRUSTACEAN), Butter (MILK), Garlic, Pepper, Parsley, Dried Red Chillies), Rice Flour
Water, Langoustine (Scampi Heads & Claws/Scampi Shells) (CRUSTACEANS), Tomato Sauce (Plum Tomatoes, Chopped Tomatoes (Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Carrot (SULPHITES), Onion, CELERY (SULPHITES), Extra Virgin Olive Oil, Garlic, Salt, Sugar, Black Pepper, Bay Leaf), Plum Tomatoes, CELERY, Shallots, Double Cream (MILK), Extra Virgin Olive Oil, Tomato Paste (Tomatoes, Acidity Regulator: Citric Acid), WHEAT Flour (with Calcium, Iron, Niacin, Thiamin), Unsalted Butter (MILK), Garlic, Parsley, Salt, Black Pepper, Bay Leaf
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 440kcal
Following nutritional information is per 100g:
- Energy 660kJ
- Calories 158kcal
- Fat 3.1g
- Of which saturates 1.4g
- Carbohydrates 21.7g
- Of which sugars 0.4g
- Protein 9.8g
- Salt 0.6g