Ravioli Four Cheese Fresh Parsley with Mussel Sauce

1. Simmer the garlic clove in the olive oil in a wide skillet for a couple of minutes.
2. Add shucked mussels, cook for a minute then pour the wine, let it evaporate.
3. Add the tomatoes cut into fours. Salt and cook for 15 minutes.
4. Cook ravioli in salted boiling water for 5 minutes, drain and sauté in the sauce.

This dish goes well with a glass of cold Falanghina.