Chickpea Ravioli with Shrimp and Mussels

For the dough: Knead the flour, eggs, oil and 1 teaspoon of salt into a smooth, pliable dough. Add a little water or flour if necessary. Shape the dough into a ball, cover and let rest for about 30 minutes.

For the filling: Peel and finely chop the shallot and garlic. Fry in hot oil until translucent. Let cool slightly. Rinse the chickpeas in a colander and drain well. Mash finely in a bowl with a fork. Mix the shallot with the garlic and tahini. Season with lemon juice, cumin, salt and pepper.

Knead the dough again and roll out with a rolling pin or a pasta machine on a lightly floured surface. Use half the batter at intervals of 5-6 cm (2-2 2/5 inches) each with 1-2 tablespoons of filling and cover with the remaining dough. Press down the dough around the filling and cut into square dumplings using a pastry cutter. Simmer the ravioli in salted water for 4-5 minutes.

For the sauce: Rinse and clean the mussels. Rinse the shrimp and drain well. Briefly sauté the shrimps and mussels with butter in a hot pan. Deglaze with the orange juice and white wine. Season with salt and pepper. Cover and leave for about 2 minutes until done. Remove the lid and add the drained ravioli. Season with salt and pepper.

Divide the ravioli with seafood in soup plates and serve sprinkled with parsley.