Today I propose the recipe for mussel ravioli: a delicate filling and sea-flavored.
Perfect for your summer lunches, served with a simple fish sauce or cherry tomatoes, they’ll make a great impression.
To prepare these ravioli, I used my fresh parsley pasta which pairs perfectly with the fish sauce, but of course, you can use the traditional egg pasta.
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- Difficulty: Medium
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
MUSSEL RAVIOLI INGREDIENTS
- 25 oz fresh pasta
- 2.2 lbs mussels
- 1 cup cherry tomatoes
- 1/3 cup flour
- 1/3 cup extra virgin olive oil
- to taste salt
- 1 clove garlic
- 1.7 oz dry white wine
- to taste chopped parsley
- to taste extra virgin olive oil
Tools
- 1 Pasta Machine
PREPARATION OF MUSSEL RAVIOLI
Thoroughly clean the mussels and place them in a covered pan to cook.
As soon as the mussels open, turn off the heat.
Strain the mussel water and set aside in a bowl where you will add the shelled mussels, a drizzle of oil, and chopped parsley.
Sauté a clove of garlic in a pan with some oil.
Add the cherry tomatoes cut into small pieces and cook for about 10 minutes.
Add the mussels cut into small pieces to the sauce. Remove the garlic.
Add parsley, wine, and the mussel cooking water and a bit of water. Adjust the salt if needed.
Cook for a few minutes uncovered to reduce the sauce.
In a bowl, mix well 1/3 cup of oil with 1/3 cup of flour.
Add this mixture to the mussel sauce and cook for 5-10 minutes with a lid on low flame.
The mixture should be thick. If it is still too liquid, add a bit more oil and flour. When it cools, it will be even more compact.
Prepare the dough according to your preferred recipe and fill the ravioli with the mussel filling, sealing the ravioli well. Your ravioli are ready to enjoy with your chosen sauce.
Adriana’s Advice
The ravioli will take just a few minutes to cook. Simply drain them and pour them into the pan with your chosen sauce. You can also add some chopped basil leaves to the filling.
