Small ravioli stuffed with squash on a tartar of squid and Vesuvian vine tomatoes aromatised with Monocultivar Nocellara – Olitalia extra virgin olive oil

Recipe for: 6 people


500 g of Quadrucci (small ravioli stuffed with squash)
400 g fresh squid
150 g Piennolo vine tomatoes
6 tblspn Monocultivar Nocellara – OLITALIA Extra Virgin Olive Oil
1 courgette
1 clove of garlic
Parsley, basil, marjoram, salt and pepper to taste


  1. Brown the whole crushed garlic with the Monocultivar Nocellara – OLITALIA extra virgin olive oil in a saucepan. Once browned, remove the garlic;
  2. Clean the squid well under running water, drain and cut into small squares;
  3. Brown the squid lightly, add the tomatoes, basil and herbs and cook for a few minutes;
  4. Cook the stuffed ravioli in abundant salted water for 4/5 minutes, drain and stir the pasta in the sauce in the saucepan. 

Assembling the dish:  
Lay the pasta on the tomato and squid sauce and decorate with courgette rings and sprigs of marjoram. Flavour with raw Monocultivar Nocellara - OLITALIA extra virgin olive oil.

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