500 grams clams
500 grams mussels
200 grams cockles (*)
350 grams béchamel
extra virgin olive oil
salt
pepper
1 clove garlic
parsley
For the sauce:
250 grams small squid
500 grams strained tomatoes
extra virgin olive oil
hot red pepper
salt
After preparing fresh pasta according to the traditional recipe, allow it to rest for about one hour. Meanwhile, wash the seafood and cook it in a pan with a clove of garlic, oil and 1/2 cup of Santa Margherita Pinot Grigio. Shell the seafood and place it in a container. Combine it with the béchamel and add salt and pepper to taste along with parsley. Roll out the pasta and form ravioli using the mixture as a filling. Cook in salted water and baste with the squid sauce.
For the squid sauce: heat some oil in a pan and cook the squid. Add the strained tomatoes and cook until a smooth, uniform cream is obtained. Add salt and the hot red pepper.
(*) A bivalve mollusk commonly found in the Mediterranean. It lives in sandy ocean shallows and is highly appreciated for its tasty flesh. It measures 8 to 10 centimeters.
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Pinot Grigio
Valdadige DOC
Santa Margherita
This dry white wine is pale straw-yellow in color. The clean, intense aroma and dry flavour with pleasant golden apple aftertaste make Santa Margherita Pinot Grigio a wine of great character and versatility.
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