1. In large pot, cook the octopus covered with water for 1.5 hours. To prevent the octopus floating at the top, press it with strainer or grid. Pour the 50-100ml of red or white wine vinegar into the pot. Once the octopus is cooked, allow it to cool in the same water where it cooked, then peel it off leaving tentacles.

2. In a big bowl, add the flour, egg yolks, sepia ink, a little bit of oil and a pinch of salt and mix the ravioli dough. Make the ravioli filling by chopping the smaller shrimps, adding the grated lime zest, cheese and a little bit of egg white. Make the raviolis – 2-3 pcs. for each octopus portion.

3. In a pan with butter, heat the spinach for a few seconds.

4. In a skillet with oil, brown the octopus.

5. Pour the water into a pot and add the butter (ratio 1:1). Heat the mixture and add the chopped garlic, parsley and fresh shrimps. Cook for a few minutes.

6. Serve the octopus, few raviolis, spinach leaves and one big shrimp on a plate.