Recipe for Basil Ravioli Salad & Grilled Octopus

Ingredients

4 pan-fried ravioli with basil

200 cooked octopus tentacles

1 clove Garlic

2 Thyme

2 green onion

100 Water ingredient

1 Parsley

1 Dill

Salt

Pepper

100 cold butter

Olive oil

1 Brown sugar

1 large red onion

1 Bay leaf

100 white vinegar

Directions

The day before, prepare a red onion pickle by heating water and vinegar with bay leaf and sugar, then pour over the peeled and sliced onion. Store in a jar overnight.

Remove the leaves from the bunches of herbs, wash them, and blanch them in a large volume of salted boiling water. In a blender, add the blanched and drained herbs, blend with 200 ml of boiling water, 100 g of butter, and 100 ml of olive oil, and set aside.

Sauté the dumplings with butter until lightly colored, season with salt and pepper. Quickly grill the octopus (1 to 2 minutes) with a drizzle of olive oil in a hot pan with a crushed clove of garlic and fresh thyme. Season with salt and pepper. Set aside.

Finally, cut the green onions in half or in quarters depending on their size, and sauté them in a pan with a splash of olive oil for 3 minutes until they are lightly colored.

Print Options:

Recipe for Basil Ravioli Salad & Grilled Octopus