Homemade ravioli filled with potatoes and mussels

By GialloZafferano · 120 min

Ingredients

Instructions

1. Mix the flour and eggs into a smooth dough, wrap it and rest it in the fridge for 1 hour.
2. Boil the diced potatoes in salted water with thyme until tender, then drain and mash them while warm.
3. Heat olive oil in a large pan and soften the shallots, garlic, Fresno pepper and lemon peel.
4. Add the mussels and white wine, cover and cook until the mussels open.
5. Shell the mussels and keep them in their cooking liquid, reserving the liquid.
6. Finely chop part of the shallot and Fresno mixture and mix it into the mashed potato with chopped oregano and lemon zest. Season to taste.
7. Roll the dough into thin sheets and lightly brush them with water.
8. Place about 2 tbsp (30 g) of filling on each sheet, fold over and seal well.
9. Cut out the ravioli with a round cutter or a ravioli mould.
10. Boil the ravioli in salted water for about 3 minutes.
11. Transfer the ravioli to a pan with a little mussel liquid, the shelled mussels, sliced Fresno pepper, lemon zest and a pinch of Piment d'Espelette. Toss gently and finish with olive oil.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

GarlicEggLemonPotatoPastaShallotMussel