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.
Pizzaiola-style ravioli with courgette strings and mussels
Difficulty:
Medium
Time of preparation:
20 min
Doses:
4 people
Ingredients
– 500 g ravioli pasta
– 300 g mussels
– A garlic clove
– EVO oil
– 3 courgettes
– A glass of white wine
– Salt
– 300 g mussels
– A garlic clove
– EVO oil
– 3 courgettes
– A glass of white wine
– Salt
Preparation
