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Course Main Course
Cuisine Italian
Keyword ravioli, mussels
15 minutes
Total Time 1 hour 45 minutes
Servings 4 servings

Equipment

  • Pasta machine
  • Ravioli mould

Ingredients

Pasta dough

  • 2 cups "00" flour
  • 2 eggs
  • 1/2 ts olive oil
  • 1/4 ts salt
  • 2 pinches saffron
  • 1 ts lemon zeste

Chorizo oil

  • 1/3 chorizo thinly sliced
  • 2 tbsp olive oil

Filling & sauce

  • 3 tbs olive oil
  • 1/4 cup onion diced
  • 1 fennel julienned
  • 3 cloves garlic minced
  • 4 pinches saffron
  • 1/4 cup white wine
  • 1 pint heavy cream
  • 1/2 stick butter
  • salt & pepper tot taste

Instructions

Saffron pasta dough

  • Dump the flour a clean work surface and make a deep, wide well in the middle. Pour in the eggs, olive oil, salt, saffron and lemon zest. Begin mixing the eggs with your fingers, slowly incorporating some of the flour without the eggs spilling over the edge. Keep mixing everything together until you have a consistent enough ball of dough that you can knead.
  • Wash and dry your hands. Knead the dough for about 15 minutes on the lightly floured surface until it’s a smooth, homogenous ball of dough. It should no longer stick to surfaces and be resilient. Knead in more flour if it's too sticky.
  • When you poke the dough with your finger and it springs back, it's sufficiently kneaded. Wrap the dough loosely in beeswax paper or clingfilm and refrigerate for at least 15 minutes.
  • After your dough has rested: roll it out in sheets for the ravioli.

Chorizo oil

  • Heat the olive oil in pan and fry the slices of chorizo until they are nice and crispy.
  • Scoop out the chorizo and lay it on a paper towel to soak up the excess oil.

Filling & sauce

  • Heat the oil in a large saucepan and sauté the fennel and onions until translucent. Add the garlic, saffron, white wine, and mussels.  Cover and cook until the mussels open (3-4 min).  Scoop the mussels out with a slotted spoon and set aside, discarding any unopened ones.  Spoon the mussel meat out of the shell and set aside. Keep the vegetables and cooking liquid.
  • Puree half of the sautéd fennel and onion with just enough cooking liquid to make a solid filling.
  • Place the pasta sheets on a ravioli press and make sure you press it down a bit to create pockets for the filling. Place 1 tbsp of the fennel puree in the center of each ravioli and top with 1 mussel. Brush the edges and center of the dough with a little water or egg wash and lay another pasta sheet on top.  Press down lightly with a rolling pin to squeeze out any excess air and to separate the ravioli.
  • In another pan, bring the remaining cooking liquid and vegetables to a simmer. Add the heavy cream and bring to a boil.  Reduce to a simmer and add butter, salt, and pepper to taste.
  • Bring a large pot of salted water to boil and cook the ravioli until they are tender and rise to the surface (3-4 minutes). Drain and transfer to the pan with the sauce. Toss gently and serve drizzled with some of the chorizo oil and backed chorizo bits.