Fish Ravioli with Mussel Sauce

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp Olive oil
• Salt
• 250 g fish fillet (e.g., perch or sole)
• 20 ml Noilly Prat
• 200 ml whipping cream
• Salt
• white pepper
• 500 g mussels
• 1 Zucchini
• 2 Garlic cloves
• 4 tbsp olive oil
• 150 g cocktail tomatoes
• 100 ml White wine
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Knead flour, eggs and oil with 1 tsp salt into a smooth, supple dough. Add water or more flour if needed. Shape the dough into a ball and let it rest covered for about 30 minutes.

2. 2.

   For the filling, roughly cube the chilled fish and blend with Noilly Prat and some cream in a blender until fine. Gradually add cream until a silky, glossy filling forms. Season with salt and pepper. Fill a piping bag with a smooth tip.

3. 3.

   Knead the dough again and roll it out on a lightly floured surface or with a pasta machine to a thickness of about 3 mm. Place half the dough in 3 cm intervals, dotting each spot with a hazelnut-sized spoonful of filling, then cover with the remaining dough. Press around the filling and cut square pockets with a pastry cutter. Boil the ravioli in simmering salted water for 4–5 minutes.

4. 4.

   Wash and clean the mussels, discarding any that remain closed. Dice the zucchini after washing. Peel and finely chop the garlic cloves. Sauté the zucchini, garlic and mussels in hot oil for 1–2 minutes. Add the tomatoes and deglaze with wine. Bring to a boil, cover and simmer for about 5 minutes until the mussels open. Toss the drained ravioli and parsley, season with salt and pepper, and serve.