Fresh Calamari, California Puttanesca and Ham Hock Raviolo
- 3 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 serrano chile, chopped
- 1 teaspoon anchovy paste
- 1 tablespoon capers, rinsed
- 1 cup pitted Kalamata olives
- 1 pound cherry tomatoes cut in half
- 1/2 cup white wine
- 1/2 pound calamari, skin on, bodies sliced into 1/4 inch rings
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh marjoram
- 2 teaspoons fresh lemon juice
- 2 tablespoons unsalted butter, diced
- Chopped fresh basil, parsley and marjoram, for garnish
- 8 ounces squid tentacles (from about 5 squid)
- 1 1/2 teaspoons chopped fresh basil
- 1 1/2 teaspoons chopped fresh parsley
- 1 teaspoon lemon zest and juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup cream
- 6 ounces smoked ham hock, chopped
- 1/4 cup grated Parmesan
- 1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets
- Egg wash, 1 egg mixed with 1 teaspoon water
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.