Colored Ravioli with Seafood Filling and Potato Velouté

Method

1. Prepare the octopus: clean it, massage with chopped carrots, celery, onion, oil and salt. Place in a pot and cover immediately to create a thermal shock. Cook on low heat for 30 minutes, then let rest covered for another 30 minutes.
2. Prepare the mussels: sauté garlic and parsley stems in oil, add mussels and a splash of water, cover and cook until they open. Shell them and filter the cooking water.
3. Prepare the clams: follow the same procedure as for the mussels.
4. Clean the red shrimp and finely chop to make a tartare.
5. Cut the cooked octopus into small dice.
6. Roughly chop the cooled mussels and clams.
7. Mash boiled potatoes, then combine with all the seafood (octopus, mussels, clams, shrimp tartare), lemon zest, extra virgin olive oil, chopped parsley, and a little of the filtered seafood water to bind. Transfer to a piping bag and refrigerate.
8. Make the green dough: mix remilled semolina with spirulina powder and water, knead until smooth, wrap in plastic and rest in the fridge for 30 minutes.
9. Make the black squid ink dough: mix remilled semolina with squid ink and water, knead, rest 30 minutes in the fridge.
10. Make the egg dough: mix remilled semolina and type 00 flour with egg yolks, knead until firm, rest 30 minutes in the fridge.
11. Roll out the egg dough with a pasta machine, gradually reducing the thickness down to the last notch.
12. Roll out the green dough and cut into thin noodles (tagliolini).
13. Roll out the black dough and cut into wider noodles (tagliatelle).
14. Lay the egg dough sheet flat, lightly spray with water, and alternate strips of green tagliolini and black tagliatelle to create a striped pattern. Press gently with a rolling pin, then roll through the pasta machine to fuse them.
15. Place the colored dough sheet on a work surface. Use a round cutter to mark the ravioli. Pipe a portion of filling in the center of each marked circle. Cover with another sheet or fold over, press to seal, and cut out each raviolo. Seal the edges by pressing or crimping.
16. For the potato velouté: mash additional boiled potatoes and add the filtered cooking liquids from the octopus, mussels and clams. Blend with an immersion blender until smooth and creamy. Heat to a simmer.
17. Cook the ravioli in boiling salted water for about 2 minutes.
18. In a pan, melt a knob of butter, add the cooked ravioli and a ladle of pasta water, and toss gently. Finish with lemon zest.
19. Plate the dish: spoon the potato velouté onto plates, arrange the ravioli on top, drizzle with extra virgin olive oil, and garnish with chopped parsley and basil leaves.