Ingredients. for 4 people:

• 200 grams of fresh pasta of hard corn
• 50 grams of oil of olive
• 30 centilitres of white wine
• parsley
• a clove of garlic
• pepper
• 80 grams of fresh mussels without shell
• 100 grams of sword fish
• 80 grams of shrimps
• 100 grams of aubergines already roasted
• red pomodorini "Tombolino of Leverano." 

Put in a pot oil and garlic; when they become hot put into the pot dip shrimps, mussels, sword fish and pomodorini all together; immediately pour the wine, the pepper and the salt.

Cook for 10 minutes and add a bit of water used for the cooking of the pasta. 

Start cooking “cavatellis” pasta and “orecchiette” pasta; put the cooked pasta in the pot and add the aubergines and mix all the ingredients.

Serve it on the dish and garnish with corianders of parsley.

Ingredients for 6 people:

• 500 grams of flour of bran
• 3 eggs
• salt
• a “dentice” fish of 1kilo
• 100 grams of grated bread
• 500 grams of little tomatoes of Leverano
• a clove of garlic
• parsley
• 100 centilitre of “extravergine oil” of olive
• 50 centilitres of white wine
• red shrimps of the Jonio. 

Proceedings

Mix the flour with water, 2 eggs and the oil “extravergine”. Roll out the dough, and cut it in little squares of 5 centimetres.

Boil the “dentice” fish and after clean it from fish-bones, drawn the whole pulp and mix with the grated bread adding parsley, pepper, salt, a yolk of egg. With this mixture you have to create little balls that will serve to fill the squares of pasta, which they will be closed to form the “ravioli”.