# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7618258076780645635
- **Gondola URL:** https://gondola.cc/posts/72693850-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/6c8b33c0ec.jpg
- **Posted:** 2026-03-17T16:12:15.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

🦪🍋Delicate homemade ravioli filled with potatoes and mussels, finished with lemon zest, Fresno pepper, and fragrant oregano. A bright coastal pasta packed with flavor. 🍋🌿 @alberto_marcolongo #ravioli #seafoodpasta #italianinspired #freshpasta #pastalovers #giallolovesitaly Ingredients (4 servings) Pasta Dough 3 1/3 cups 00 flour (400 g) 4 eggs Filling 3 1/2 cups potatoes, peeled and diced (500 g) Salted water 1 sprig thyme Mussel Garnish 2.2 lb mussels, cleaned (1 kg) 2 cups shallots, finely chopped (300 g) 1/2 cup Fresno pepper, finely chopped (80 g) Zest of 1 lemon 2 garlic cloves 3/4 cup + 1 tbsp + 1 tsp white wine (200 ml) 1 sprig oregano Extra virgin olive oil To Finish Mussels (shelled) Mussel cooking liquid Fresno pepper, sliced Lemon zest Piment d’Espelette Extra virgin olive oil Mix the flour and eggs together and knead until a smooth dough forms. Wrap tightly and let rest in the refrigerator for 1 hour. Cook the potatoes in salted water with thyme until tender. Drain and mash while still warm. In a large pan, heat extra virgin olive oil and sweat the shallots, garlic, Fresno pepper, and lemon peel. Add the mussels and white wine, cover, and cook until the mussels open. Remove the mussels from their shells and reserve the cooking liquid. Keep the mussels in their liquid. Finely chop part of the mussel garnish (shallots and Fresno mixture). Mix it with the mashed potatoes, adding chopped oregano and lemon zest. Season to taste. Roll out the pasta dough into thin sheets. Lightly brush the pasta with water. Place about 2 tbsp filling (30 g) on the pasta. Fold the pasta over the filling and seal well. Cut using a round cutter or ravioli mold. Cook the ravioli in boiling salted water for about 3 minutes. Transfer the ravioli to a pan with: a little mussel cooking liquid shelled mussels sliced Fresno pepper lemon zest a pinch of Piment d’Espelette Toss gently and finish with extra virgin olive oil.

## Stats

- **Views:** 11,684
- **Likes:** 203
- **Shares:** 7
- **Comments:** 3

## Tags

italianinspired, freshpasta, giallolovesitaly, seafoodpasta, pastalovers, ravioli

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