Pizzaiola-style ravioli with courgette strings and mussels



Time of preparation:

20 min


4 people


– 500 g ravioli pasta
– 300 g mussels
– A garlic clove
– EVO oil
– 3 courgettes
– A glass of white wine
– Salt


Heat the extra virgin olive oil in a large pan. Add the garlic clove and remove it after 2 minutes. Thoroughly wash and clean the mussels, toss them into the saucepan and add the white wine. Cover with a lid and cook until the mussels open up. Sieve the resulting broth, shell the mussels and set them aside. Julienne the courgettes and cook them in a pan with a dash of oil. Turn them occasionally and then add 2 tablespoons of the mussel broth. Then add the mussels. Cook the ravioli in boiling salted water and season them with the sauce.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces