Octopus with Tortellini stuffed with Roasted Sweet Potato

Yield: 4 persons


1 3-6lb Frozen Octopus - defrosted (beak removed)

Court bouillon:

1 Lemon - cut into quarters

1 Orange - cut into sixths

1/2 Red Onion - Halved

4 Garlic Cloves - Crushed

1 tbls of Pepper Corn

3 Anise Star

3 big pinches of salt


2 cups of All-Purpose Flour

4 Whole Eggs

Pinch of Salt

1 egg yolk - Sealing


1 Sweet Potato

1 Head of Garlic

3 tbls of Butter

pinch of salt


2 Links of Chorizo Sausage

1 Shallot - Minced

2 Garlic Cloves - Minced

3/4 cup Red Wine

3 tbls Butter





Court bouillon:

In a large pot add all ingredients and fill with water. Place on a stovetop and heat to high, bring the mixture to a boil then reduce to a simmer. Grab the octopus with tongs and place in the pot for 5 seconds then pull the octopus out. Repeat this process (blanching) 4 times, you will notice the tentacles curl up. After the 4th time, submerge the octopus in the liquid and let it cook for 1 hour 15 minutes - 1 hour 30 minutes. Remove the octopus and let cool. Strain the liquid and place back in the pot used. Place the octopus back in the liquid and leave in the fridge over night. Remove the next day and cut into portion sizes.

Place the flour on a table top in a pile. Make a well in the middle and add the eggs. Using a fork slowly whisk in the sides of the flower into the egg until almost all the flour is incorporated. Now use your hand and really knead the flour and egg mixture together. When it starts to form a ball you need to kneed the dough until it becomes elastic like (you should be able to poke it with your finger and the dough rise back up). This process will take a bit of work and time 5-10 minutes. When finished wrap in plastic and let rest for 30 minutes - 1 hour.

To make the filling start by piercing the sweet potato 5-10 times. Rub a touch of vegetable oil around the skin of the sweet potato. Cut the top off a head of garlic and wrap in tin foil. Place both the sweet potato and garlic on sheet tray lined with parchment paper. Place in the oven and cook for 45 minutes - 1 hour or until the sweet potato is soft to the touch. Remove the garlic after 25-30 minutes in the oven. Allow both ingredients to cool before handling. When safe to handle un-wrap the garlic and squeeze out the roasted cloves. Remove the skin off the sweet potato and place the flesh into a blender with the butter, the cream and 5-6 roasted garlic cloves. Blend until the mixture is smooth, then season with salt.

When ready unwrap the dough and roll out using a pasta dough roller. Set your pasta machine to the thickest setting (usually marked "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. Fold this piece of dough into thirds, like folding a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta crosswise between the roller. Feed it through once or twice more until smooth. If you desire, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting. If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. I normally go to 6 or 7 on my pasta roller attachment, but you can vary the thickness to your liking.

When the pasta sheets are ready, use a circular punch and make cuts in the dough. Once you've punch all your disk, using a spoon place a small amount of filling into the middle of each disk. Using your finger and an egg yolk, wet the rim of the pasta and seal the pasta by folding in half and pressing the edges together. Then to get the desired effect; take the corners (or end) of each tortellini and bring them together around your finger using another finger press the two corners to seal together. Place a pot with salted water on the stove top and bring to a boil.

To make the sauce use a heavy bottom skillet. Remove the sausage filling from the casing. Add vegetable oil and place on the stove top over high heat. When the pan is hot add the chorizo sausage filling and sear until golden brown. Remove from pan and place aside. Add the shallots and garlic. Reduce heat to medium and sauté for 2-3 minutes. Deglaze with red wine and reduce by half. At this time blanch (2-3 minutes) the pasta in the pot of boiling water. In the pan add the knobs of butter and whisk together. Add the pieces of octopus and heat through. Remove pasta from water and place in pan with sauce. Toss and continue to heat for another 1-2 minutes. When ready, plate. Garnish with grated chorizo and parmesan.