Appetizer
Squid Ink Ravioli with Charred Corn & Peruvian Purple Potato
Hand-folded black squid ink ravioli encasing a delicate filling of sweet charred corn kernels, purple potato purée, and fresh herb. The parcel floats in a silken corn silk beurre blanc, finished with crispy sage leaves and a pop of lime. This is modern fine-dining technique with Peruvian soul—ambitious, surprising, and utterly craveable.
685calper serving
10gprotein
65gcarbs
42gfat
40min prep 25min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Ceviche Recipe 45 min
- Ravioli Recipe 62 min
- Puttanesca Recipe 28 min
- Potato Leek Soup Recipe 50 min
- Corn Chowder Recipe 55 min
- Potato Salad Recipe 35 min
- Sweet Potato Casserole Recipe 70 min
- Sweet Potato Fries Recipe 29 min
Cook these next
They reuse what this recipe already has you buying.
Salt Cod Brandade Croquette Pair with Smoked Paprika Aioli & Crispy Sage
In-between · 1488 cal
Herb-Brined Roasted Turkey with Pan Gravy, Cornbread Stuffing & Roasted Root Vegetables
Dinner · 1373 cal
Crispy Potato Starch Croquetas with Ají Amarillo Crema, Charred Lime & Pickled Red Onion
Appetizer · 987 cal
Beef Tartare Gougère Profiterole with Cornichon Emulsion
Appetizer · 145 cal
Crispy Cornmeal Cones with Smoked Brisket, Pickled Onion & Charred Jalapeño Cream
Appetizer · 846 cal
Crispy Conch Fritters with Habanero-Mango Gastrique & Charred Lime
Appetizer · 248 cal
