Ravioli with mussel and tomato sauce

Name: Ravioli with mussel and tomato sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 kg kg bag of mussels in their shells, scrubbed - to give 100g (31⁄2oz); 2-3 tbsp olive oil; 1 g large garlic clove, chopped; 1 tiny dried red chilli; 250 g (9oz) cherry tomatoes; 2 x 250 g packs spinach and cheese ravioli; 1 level tbsp freshly chopped parsley, plus a few sprigs to garnish

This Italian pasta recipe has a luxurious twist using fresh mussels. We used ready-made ravioli to make this a quick and easy dinner dish.

By The GH Kitchen TeamPublished: 09 October 2001

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Yields:

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Ingredients

1 kg kg bag of mussels in their shells, scrubbed - to give 100g (31⁄2oz)
2-3 tbsp olive oil
1 g large garlic clove, chopped
1 tiny dried red chilli
250 g (9oz) cherry tomatoes
2 x 250 g packs spinach and cheese ravioli
1 level tbsp freshly chopped parsley, plus a few sprigs to garnish

Directions

1. Step 1
  Discard any open mussels. Put in a large pan, then cover and simmer for 2min or until shells open (discard any that remain closed). Strain, reserving the cooking liquid, and set aside.
2. Step 2
  In another pan, heat the oil, add the garlic and crumble in the chilli. Cook for 1-2min until the garlic is golden. Add the tomatoes and mussel liquor. Season with pepper. Bring to the boil and cook for 10-15min until thick and pulpy.
3. Step 3
  Cook the ravioli according to packet instructions. Meanwhile, ease the mussels from their cooled shells and add to the tomato sauce.
4. Step 4
  Cook tomato sauce for 1–2 min and stir in chopped parsley. Drain the ravioli, toss with the sauce and garnish with parsley sprigs to serve.
  
  Try more pasta recipes:
  
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Per Serving:

Calories: 460
Total carbs: 46 g
Total fat: 18 g
Saturated fat: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time