Ravioli with Mussel and Tomato Sauce

Serves: 4

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Total Time: 55

Prep Time: 20

Cook Time: 35

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

Method

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. 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. Cook the ravioli according to packet instructions. Meanwhile, ease the mussels from their cooled shells and add to the tomato sauce.
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.

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