Genovese Pesto Cheese Ravioli with Blackened Ahi Tuna, Octopus Salad & Basil Oil
Used in the filling 'crescenza' cheese also knows as 'stracchino' is a young rindless cow's milk cheese. The texture is similar to brie and has a mild delicate flavor. It is primarily found in the Lombardo, Piedmont and Veneto regions of Italy.
Ingredients
- 12 ravioli appetizer
- 1 cup basil
- ½ cup olive oil
- 1 cup extra virgin olive oil
- TT salt and pepper
- 12 oz ahi tuna (seared & sliced)
- 1 lb octopus
- 3 bay leaves
- 5 juniper berries
- 2 tbsp. white wine vinegar
- 1 garlic clove
- 4 oz celery (chopped) + 1 celery stalk
- 4 oz carrot (chopped) + 1 carrot
- 2 lemons (juiced)
- TT blackening seasoning
- TT Italian parsley
Directions
Prepare basil oil by heating some of the oil then blanching basil leaves in hot oil. Remove from heat and puree basil with the rest of the ambient temperature oil. Strain through a coffee filter. Season tuna with blackened seasoning and sear rare. Set aside. Remove octopus eyes and beak, rinse well under cold water then pound with a mallet. In a pot add 1 carrot, 1 celery stalk, juniper berries, vinegar, bay leaves and garlic. Add 6 qt of water bring to a boil and blanch octopus for 40 minutes (submerge tentacles first and hold until tentacles are curled up then submerge octopus completely). Shock octopus in cold water. Finely cut octopus meat and combine with vegetables, lemon juice, chopped parsley and remaining oil. Allow marinating. Season the salad and plate hot ravioli with sliced tuna, octopus salad, basil oil and garnish with edible flowers.
