Ravioli di Pesce con Ragù di Moscardini

Ravioli di Pesce con Ragù di Moscardini is a Ligurian pasta dish that pairs delicate seafood-filled ravioli with a slow-cooked ragù of baby octopus (moscardini). The dish originates from the coastal town of Lavagna, Italy, where fresh fish has long defined the local cucina povera tradition. The ravioli are typically filled with a blend of white fish, such as branzino or orata, bound with egg and a touch of lemon zest. The ragù is built by gently simmering moscardini in tomato passata, white wine, garlic, and parsley until the octopus becomes tender and the sauce deepens in flavor.

A great version is distinguished by the contrast between the delicate, almost sweet filling and the rich, briny ragù. The pasta should be thin and tender, never doughy, and the sauce should coat the ravioli without overwhelming them. At Trattoria Cavi di Lavagna, praised by the creator Habemus Fame, the dish exemplifies this balance, with the moscardini ragù described as "intensely savory" and the ravioli "so light they nearly dissolve on the tongue."

Regional variations along the Ligurian coast may substitute the moscardini with cuttlefish or add a pinch of peperoncino for heat. Some versions incorporate a splash of pesto or a sprinkle of pine nuts for texture, though purists argue the clean taste of the sea should remain paramount.