Yellow Turmeric Ravioli with Mussels: the gourmet appetizer made with pizza dough.
Forget classic egg pasta ravioli.
Today we bring a revolutionary idea to the table: Yellow Turmeric Ravioli made with a soft pizza dough and a savory mussel filling.
A recipe created to amaze, perfect for a dinner with friends, a standing buffet, or a memorable, strengthened aperitif.
Using pizza dough gives these ravioli a unique texture: slightly elastic on the outside and incredibly welcoming for the seafood filling.
Turmeric is not just an aesthetic flourish; it gives the dough a vibrant golden color and a spiced aroma that pairs wonderfully with the saltiness of fresh mussels.
These ravioli are designed to be eaten almost by hand, perhaps accompanied by a glass of bubbly or an ice-cold white wine.
To highlight the seafood heart, the mussels must be the absolute protagonist.
Once sautéed with garlic and spices, the filling should be well sealed inside the pizza-dough discs to prevent the juices from escaping during cooking.
Whether you bake them for a lighter version or quickly pan-fry them, the result will be an explosion of Mediterranean flavor.
If you’re looking for an original way to reinvent pizza dough and you love seafood flavors, these Yellow Turmeric Ravioli with Mussels will become your new signature for convivial evenings.
Bring them to your next aperitif and watch your guests’ faces: with their sunny yellow and seafood heart, these pizza ravioli prove that true kitchen magic is born when you dare to be bold!
approx. 101 kcal per raviolo
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 18 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Yellow Turmeric Ravioli with Mussels
- 3/4 cup water
- 2 teaspoons fresh baker's yeast
- 1 teaspoon turmeric powder
- 3 1/8 cups type 0 flour
- 1 teaspoon extra virgin olive oil (+ 1 teaspoon at the end of kneading)
- 9 oz mussels (shelled)
- 2/3 cup peeled tomatoes (diced, canned)
- 1 pinch dried oregano
- 2 cloves garlic (crushed)
- to taste salt
- 2 tablespoons extra virgin olive oil
Tools
- 1 Baking tray
Preparation of Yellow Turmeric Ravioli with Mussels
In a bowl, put the water with the turmeric, dissolve the baker’s yeast, then add a little flour and mix a bit.
Add the remaining flour and the teaspoon of oil, continuing to work the dough until you obtain a soft, compact ball that is not sticky.
Coat the dough ball with a teaspoon of oil and let it rise covered for about 2 hours, or until doubled in size.
Meanwhile, prepare a non-stick pan, heat the extra virgin olive oil with the crushed garlic, then add the tomatoes, oregano, salt and stir.
Cook for a couple of minutes, then add the shelled mussels and cook for about 10 minutes, or until the mussels are nearly cooked and the tomato sauce is fairly reduced.
At the end of cooking set aside and let cool.
Once the dough has risen, shape all the small balls of about 1 oz each, and let rise for about one hour.
After the second rise, roll out each ball and fill with three mussels and a little tomato, moisten the sealing edge and close to form a raviolo, sealing the edges well.
Transfer to a baking tray lined with parchment paper and let rest at least half an hour.
Brush with the extra virgin olive oil and bake at 464°F for about 10 minutes.
Serve hot when cooked.
A balanced pleasure and naturally lactose-free, combining the antioxidant power of turmeric with the benefits of fresh fish.
