Calamari ripieni alla mediterannea con pomodoro e ricotta

Clean the squid well.
Cut the heads of the squid into small pieces and cook them in a pan with olive oil, a clove of garlic, salt and the chilli pepper.
Prepare the stuffing of the squid by mixing in a bowl the cooked heads of the squid with the soaked and squeezed bread, the cherry tomatoes, two tablespoons of ricotta, the basil, the garlic and the powdered onion, the beaten egg, the chopped parsley, chives, parmesan, chopped olives, pine nuts, breadcrumbs.
Then fill the squid with the mixture, but not to the brim, because during cooking they could burst.
Close the stuffed squid with a toothpick.
Then brown the squid in a pan with a little olive oil, garlic and chilli. Add some chopped parsley.
Then add the white wine and add the chopped tomatoes and the basil.
Cook on a low heat for 10/15 minutes. Add the last remaining ricotta spoon and stir gently.
Turn off the heat and let it sit for a few minutes.
Serve the warm calamari with their sauce.
Enjoy your meal!