Sicilian Octopus and Ricotta-Stuffed Pastry with Herb Salsa
This dish combines tender octopus and creamy ricotta in a pastry shell, accented by a vibrant herb salsa.
Preparation
Get these tasks done before you start cooking.
Preparing the Octopus
- 1
Combine Ingredients
In a large pot, combine octopus, bay leaves, white wine, onion, and salt.
- 2
Simmer Octopus
Simmer for 45 minutes, or until the octopus is tender.
- 3
Chill and Chop
Let cool, then chop finely.
Making the Ricotta Mixture
- 1
Mix Base
In a bowl, combine ricotta, parmesan, egg yolk, lemon zest, salt, and pepper.
- 2
Smooth and Set
Mix until smooth and set aside.
Tip: 💡 Chill the ricotta mixture for easier handling when filling the pastry.
- 3
Fold in Octopus
Fold in the cooled, chopped octopus.
Tip: ⚠ Ensure octopus is completely cooled before mixing with ricotta to prevent the pastry from getting soggy.
How to Make Sicilian Octopus and Ricotta-Stuffed Pastry with Herb Salsa
Total time: 3 h 20 min · Yields 4 servings
- 1
Roll Pastry
On a floured surface, roll out the puff pastry to 3mm thickness.
- 2
Fill Pastries
Cut the pastry into 12cm circles, place a spoonful of octopus-ricotta mix in the center, fold over, and crimp edges to seal.
- 3
Bake
Brush pastries with egg wash and bake at 200°C (392°F) for 15-20 minutes until golden brown.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I make this ahead?
Yes, prepare the octopus and ricotta mixture a day ahead and assemble just before baking for best freshness.
What can I substitute if I can't find octopus?
Squid is a suitable alternative and offers a similar texture.
Can I freeze the pastries?
Yes, freeze unbaked pastries and bake directly from frozen, adding a few extra minutes to the cooking time.
Is it possible to use a different cheese?
Sure, goat cheese is a good substitute for a tangier flavor profile.
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