Fresh Calamari, California Puttanesca and Ham Hock Raviolo
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Fresh Calamari, California Puttanescan and Ham Hock Raviolo at home. For $3.18 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 367 calories, 22g of protein, and 26g of fat per serving. This recipe serves 6. 18 people were glad they tried this recipe. A mixture of anchovy paste, kalamatan olives, calamari, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and ketogenic diet. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is good. If you like this recipe, take a look at these similar recipes: Calamari Puttanesca, Ham Hock Soup, and Lentil And Ham Hock Soup.
Servings: 6
Preparation duration: 60 minutes
Ingredients:
1 teaspoon anchovy paste
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, diced
1/2 pound calamari, skin on, bodies sliced into 1/4 inch rings
1 tablespoon capers, rinsed
1 pound cherry tomatoes cut in half
1/4 cup cream
Egg wash, 1 egg mixed with 1 teaspoon water
1 1/2 teaspoons chopped fresh basil
Chopped fresh basil, parsley and marjoram, for garnish
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons chopped fresh parsley
1 clove garlic, minced
1 cup pitted Kalamata olives
Kosher salt and freshly ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon lemon zest and juice
3 tablespoon extra-virgin olive oil
1/4 cup grated Parmesan
1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets
1/2 teaspoon salt
1/4 serrano chile, chopped
6 ounces smoked ham hock, chopped
8 ounces squid tentacles (from about 5 squid)
1/2 cup white wine
Equipment:
food processor
bowl
pastry brush
pot
frying pan
Cooking instruction summary:
For the puttanesca sauce: Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the garlic, serrano and anchovy paste and cook, stirring frequently, until fragrant, about 1 minute. Add the capers and olives and stir around to combine. Add the tomatoes, toss to combine, cover, and cook, shaking occasionally, until the tomatoes are cooked through and softened, about 15 minutes. Deglaze the pan with the white wine and stir to pick up any browned bits from the bottom of the pan. Add the sliced calamari, sprinkle with salt and pepper, and cook just until opaque, 2 to 3 minutes (do not overcook). Add the marjoram and lemon juice and toss to combine. Add the remaining 1 tablespoon olive oil and the butter and stir until incorporated. Season to taste with salt and pepper. For the raviolo: Combine the calamari tentacles, basil, parsley, lemon zest and juice, salt and pepper in a food processor; pulse for 5 seconds. Scrape down the sides and pulse for another 5 seconds. With the machine running, add the cream in a steady stream. Transfer to a bowl and fold in the ham hock and Parmesan. Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the filling evenly down the sheet, about 4 inches apart. Using a pastry brush, lightly coat the areas around the filling with egg wash. Lay another pasta sheet on top and press down around each mound of filling to seal and squeeze out air pockets. With a 4-inch round cutter, cut into individual raviolos. Bring a large pot of salted water to a boil. Add the raviolos and cook until almost done, 4 to 5 minutes. Using a spider, transfer the raviolos to the puttanesca sauce along with 1 ounce of the pasta water and finish cooking in the sauce, reducing to the proper consistency, another minute. Add two raviolos to each plate and spoon sauce over the top. Garnish with basil, parsley and marjoram.
Step by step:
For the raviolo
1. Combine the calamari tentacles, basil, parsley, lemon zest and juice, salt and pepper in a food processor; pulse for 5 seconds. Scrape down the sides and pulse for another 5 seconds. With the machine running, add the cream in a steady stream.
2. Transfer to a bowl and fold in the ham hock and Parmesan.
3. Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the filling evenly down the sheet, about 4 inches apart. Using a pastry brush, lightly coat the areas around the filling with egg wash. Lay another pasta sheet on top and press down around each mound of filling to seal and squeeze out air pockets. With a 4-inch round cutter, cut into individual raviolos.
4. Bring a large pot of salted water to a boil.
5. Add the raviolos and cook until almost done, 4 to 5 minutes. Using a spider, transfer the raviolos to the puttanesca sauce along with 1 ounce of the pasta water and finish cooking in the sauce, reducing to the proper consistency, another minute.
6. Add two raviolos to each plate and spoon sauce over the top.
7. Garnish with basil, parsley and marjoram.
For the puttanesca sauce
1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering.
2. Add the garlic, serrano and anchovy paste and cook, stirring frequently, until fragrant, about 1 minute.
3. Add the capers and olives and stir around to combine.
4. Add the tomatoes, toss to combine, cover, and cook, shaking occasionally, until the tomatoes are cooked through and softened, about 15 minutes. Deglaze the pan with the white wine and stir to pick up any browned bits from the bottom of the pan.
5. Add the sliced calamari, sprinkle with salt and pepper, and cook just until opaque, 2 to 3 minutes (do not overcook).
6. Add the marjoram and lemon juice and toss to combine.
7. Add the remaining 1 tablespoon olive oil and the butter and stir until incorporated. Season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
