Fresh Calamari, California Puttanesca and Ham Hock Raviolo Recipe | Tyler Florence | Food Network

Ingredients

• 3 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 serrano chile, chopped
• 1 teaspoon anchovy paste
• 1 tablespoon capers, rinsed
• 1 cup pitted Kalamata olives
• 1 pound cherry tomatoes cut in half
• 1/2 cup white wine
• 1/2 pound calamari, skin on, bodies sliced into 1/4 inch rings
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh marjoram
• 2 teaspoons fresh lemon juice
• 2 tablespoons unsalted butter, diced
• Chopped fresh basil, parsley and marjoram, for garnish
• 8 ounces squid tentacles (from about 5 squid)
• 1 1/2 teaspoons chopped fresh basil
• 1 1/2 teaspoons chopped fresh parsley
• 1 teaspoon lemon zest and juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup cream
• 6 ounces smoked ham hock, chopped
• 1/4 cup grated Parmesan
• 1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets
• Egg wash, 1 egg mixed with 1 teaspoon water