Thanksgiving having passed, we are now interested in a new challenge: that of learning about new, highly gastronomic recipes (just to impress your guests for the end of the year celebrations). To help us in our quest, the <a href="https://restaurantpassionne.com/menu/" target="_blank" rel="noopener">restaurant Passionné</a> gave us the secrets of its squid ravioli. Follow the step-by-step guide to shine with this enigmatic, deliciously flavorful dish.

FOR THE <a href="https://www.lofficiel.com/food/recette-comment-cuisiner-de-traditionnels-xiao-mai-raviolis-chinois-dim-sum" target="_blank" rel="noopener">SQUID</a> RAVIOLI: 300g T45 flour 3 pieces of whole egg 5 g of olive oil 2 g flower of salt Mix all the i gradients and leave to set in the fridge for at least 3 hours. Roll out the dough and boil it in hot water for 1 minute. FOR THE CUTTLEFISH INK TILES: 100g potato 12 g unsalted butter 25g T55 flour 2 g fine salt 20 g squid ink Boil the potatoes until well cooked. Mix the butter and squid ink. When the temperature of the potato is lowered to room temperature, add salt and T 55 flour. FOR THE SQUID SAUCE: 300 g squid coral 300g red tomato 10 g of garlic 100 g of shallot 20 g T45 flour 100g vegetable stock 2 g fleur de sel Sauté the garlic and the shallots, add the cuttlefish coral and the flour, add the salt, the tomato and the broth. Let simmer for 20 minutes. Strain the sauce. FOR THE SAFFRON CREAM: 100 g of shallot 250g mascarpone 50 g noilly prat 0.5g <a href="https://www.lofficiel.com/food/la-recette-du-risotto-au-safran-de-l-emporio-armani-caffe" target="_blank" rel="noopener">saffron</a> 1g fleur de sel Sauté the shallots, add the salt, the noilly prat and the saffron. Boil the water. Add the mascarpone and mix. FOR THE GRILLED SQUID: 200g squid (once frozen) 10 g of parsley please 5 g of olive oil Chop the parsley and mix the grilled squid with the olive oil. Dress, enjoy!

Gourmet recipe: squid ravioli

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