Today, I wanted to share with you my favorite of the trio, my Homemade Pasta with Lemon Ricotta and Squid Ink Sauces. Yes, you heard that right! Two sauces! I had a dish in Catania where ricotta was paired with squid ink, and this inspired the sauce pairing. I wanted to elevate a humble pasta dish with homemade pasta and the aesthetic experience of mixing ivory and ebony. There is a subtle warmth to the color of a ricotta cream, and a bit of lemon juice and zest brings out the luxurious creaminess of ricotta. I served the pasta mixed with this sauce. On the side, I served a gorgeously complex sauce of aromatics fried and blended in with squid ink, cooked with pieces of squid. This black, velvety sauce, once poured onto the pasta with Ricotta cream, creates an instant contrast both visually and on your palette. I am so proud of this dish I can’t even explain how wonderfully it worked out.
I figured the midnight black of the bread would aesthetically pair well with the bright orange of the Sea Urchin Uni, and the light fishiness of the flavor would work well with my dish. I even did a test-run of the flavors for Nico and my anniversary dinner the week before. It was an incredible success.
I have been particularly interested in squid ink. I love the idea of it and have wanted to use it for a very long time, I figured this would be my opportunity. Here, we combine squid ink and calamari to create a wonderful tinny, “oceany” flavor. The black rice is enlivened with coral shrimp or prawns (I didn’t have prawns on hand but believe it would be a more delicious flavor/presentation) and a garlicky aioli. Find my Aioli recipe here.