Cuttlefish Ragù With Tortiglioni and Salsa Verde

Name: Cuttlefish Ragù With Tortiglioni and Salsa Verde
Total time: 1 h
Ingredients: 1.5kg cuttlefish, bodies cleaned and diced to 5mm or minced (keep tentacles aside for deep-frying); 3 carrots, finely diced; 3 celery sticks, finely diced; 1 onion, finely diced; 1 garlic clove, finely diced; 1l passata; 500ml of fish stock, (or water); 4 sprigs of fresh thyme; 50ml of olive oil; salt; black pepper, freshly ground; 15g of flat-leaf parsley, chopped; 15g of mint, leaves picked; 15g of basil, leaves picked; 15g of parsley, leaves picked; 30g of capers; 30g of cornichons; 2 anchovy fillets; 1 garlic clove; 1 tsp English mustard; 2 tbsp of white wine vinegar; 2 tbsp of lemon juice; olive oil; salt; freshly ground black pepper; 200g of plain flour; 100g of cornflour; 45g of baking powder; 350ml of sparkling water; 800g of tortiglioni pasta

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This cuttlefish ragù pairs slow-cooked tender squid in a rich passata-based sauce with al dente tortiglioni, finished with bright salsa verde and crispy deep-fried tentacles for textural contrast.

32 Ingredients

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Instructions

1
To begin, make the cuttlefish ragù. Add half the oil to a large pan and sear the diced cuttlefish, allowing it to lightly colour. Remove and drain on kitchen paper
2
Add the remaining oil to the same pan and sweat the carrot, celery, onion and garlic on a medium-low heat for 10 minutes, or until soft
3
Add the cuttlefish back to the pan, stir well then add the passata and the fish stock or water \n
4
Season and add the thyme, wrapped in string to easily remove later
5
Cook over a low heat for 1 hour or until the cuttlefish is tender and the sauce has reduced to a thick ragù consistency. Season again if needed
6
Whilst the ragù is cooking, make the salsa verde. Start by finely chopping the herbs
7
Place the rest of the ingredients apart from the herbs and oil into a blender and blitz to a course paste
8
Stir through the herbs and loosen with the oil to your desired consistency. Season to taste
9
10 minutes before the ragù is ready, cook the tortiglioni pasta in salted boiling water until cooked al dente according to packet instructions. Drain, reserving some of the cooking water
10
Preheat a deep-fryer to 180°C
11
To make the tempura batter for the tentacles, whisk all the dry ingredients together in a large bowl, gradually pouring in the sparkling water until you have the consistency of single cream
12
Dunk the cuttlefish tentacles in the batter and deep-fry for around 3 minutes. Drain on kitchen paper and sprinkle with salt
13
To serve, coat the cooked tortiglioni pasta in the cuttlefish ragù, stir in the freshly chopped parsley and add a splash of the reserved pasta cooking water to loosen if needed
14
Garnish with the crispy tentacles, salsa verde and freshly grated Parmesan

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Tips & Notes

Pro tips

Sear the cuttlefish until lightly coloured before adding stock to build depth and seal in juices—this step is essential for flavour.
Wrap thyme sprigs in string before adding to the pan so they're easy to remove after 1 hour of cooking.
Reserve pasta cooking water before draining; a splash loosens the ragù and helps it coat the tortiglioni evenly.
Make the salsa verde components while the ragù cooks; add herbs and oil last to preserve their brightness and colour.

Substitutions

Squid → use same weight and cooking time (1 hour)
Fish stock → vegetable stock or water (note: water will produce a lighter sauce)
Passata → crushed tomatoes or tomato purée diluted with water
Tortiglioni → pappardelle, rigatoni, or any chunky pasta shape

Storage & make-ahead

Store the ragù and salsa verde separately in airtight containers in the refrigerator for up to 3 days; reheat the ragù gently over low heat. Freeze the ragù (without pasta) for up to 1 month. Do not freeze salsa verde (herbs degrade). Deep-fried tentacles are best served fresh but can be reheated briefly in a 160°C oven.

Equipment

deep-fryer or large heavy-bottomed pan for shallow-frying · blender · pasta pot

Common Questions

How do I know when the cuttlefish is tender?

Cook the ragù over low heat for 1 hour until the cuttlefish is soft and the sauce has reduced to a thick consistency. Test by piercing with a fork—it should yield easily.

Can I make the salsa verde ahead of time?

Yes. Prepare the salsa verde up to 24 hours ahead and store in an airtight container in the refrigerator. Add the oil and adjust seasoning just before serving.

What if I don't have a deep-fryer?

You can shallow-fry the tentacles in 2–3 cm of oil heated to 180°C in a wide pan, turning halfway through the 3-minute cook time.

Can I substitute the cuttlefish?

Squid works as a direct substitute with the same cooking time. Octopus requires longer cooking (1.5–2 hours). Small white fish like halibut will cook faster (30–40 minutes).