Filling Remove the head and tentacles of the cuttlefish, place them in a glass and add two tablespoons of sparkling water. Mix with the stick blender and add two tablespoons of oil, sieve in a fine sieve. Pour into a bowl, add the lime peel and sieved ricotta, mix well and season to taste with salt and pepper. Cover and place the filling in the fridge. Pasta Dough Pour the flour onto the kitchen counter in a mountain shape, pour the cuttlefish ink and eggs into the middle and mix in the flour with a fork little by little. Mix until you obtain a homogenous dough. Wrap the dough in some cling film and leave to rest for 30 minutes. Roll out the dough and cut out discs of about 8 cm in diameter with a dough cutter. Place a bit of filling in the centre of each disc, fold them in half to shape small half-moon shapes and close the edges by pushing them together with the tines of a fork. Sauce Separate the calamari from their entrails and put them aside. Stew the celery, carrot and shallot in some oil, add the calamari entrails, cover with ice and leave to simmer for 20 minutes. Then filter the mixture and pour it into a saucepan until it is reduced to about two thirds. Adjust the salt. Soak the saffron pistils in some warm water. Slowly stew the shallot in very little oil. Add the calamari reduction and the soaking water of the saffron. Bring to a boil until the sauce reduces to about half, then filter. Emulsify the sauce with a knob of butter, add the saffron pistils, adjust the salt. Finish and presentation Cut the calamari into thin strips, sauté them quickly in the pan with the roughly diced cuttlefish, some oil and the garlic clove. Cook the fazzoletti in boiling water, drain them and gently cook them in a frying pan with butter and sage. Cover the dishes with a veil of hot saffron sauce.

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