Knead a pasta dough by hand or in the machine. Let it rest for 30 minutes in a cool place. Roll the dough into a few pasta leaves with the pastamachine. After rolling, fill immediately with the stuffing to avoid drying. Brush with eggwhite and place smalle piles of stuffing in the middle of a circle. Fold the other end on the stuffing and press gently. Cut with a knife or ravioli cutter.

Cook the ravioli in boiling water and grill the remaining mussels. Heat the mascarpone sauce.

Drain the ravioli when done and set aside to dry. Blend the sauce with the mussels through the ravioli and sprikle with the basil and black pepper.

Plate the ravioli's and garnish with the grilled mussels.