Preheat oven to 350 F and line an oven safe dish with parchment paper.

Heat about 4-5 tablespoons of oil in a pan over medium-high heat.

Chop tentacles and add to pan. Cook for 4-5 minutes or until golden.

Remove from heat and reserve for later use.

Heat remaining oil in skillet on medium heat and cook onion, shallot, and garlic for approx. 4-5 mins.

Mix in cilantro, ricotta cheese, lemon juice, chopped tentacles, and season with salt and pepper.

Stir for 1-2 minutes and remove from heat.

Allow to cool long enough so you can touch the mixture with your hands.

Fill squid sacs with mixture being careful not to overstuff. Three quarters of the way is perfect.

Secure openings with toothpicks or skew them all on one skewer.

Line up squid on baking sheet and drizzle olive oil on top and add salt and pepper.

Cook for about 16-20 mins (depending on size of squid)

Serve with a side of sliced lemon.