Pasta, beans and mussels (neapolitan recipe) - chef Agostino Iacobucci

In this video, the chef of Bologna's restaurant 'I Portici' Agostino Iacobucci presents a variation to Naples' typical dish 'Pasta with beans and mussels'. His recipe clearly shows the influence of Emilia's culinary tradition as well, detectable in the dough kneading techniques.
 The ingredients of this dish are in a reverse 'hierarchical' order: on one hand, the beans become filling to the ravioli; on the other, the pasta is boiled in and seasoned with a cream of mussels. In spite of the high creativity of this dish, it's interesting to see how it deeply roots back to tradition as far as ingredients are concerned.

Ingredients (Serves 4)

For the dough:
200 g flour
2 eggs
water (as required)

For the filling:
400 g Cannellini beans
2 stalks of celery
1 carrot
2 cloves of garlic
rosemary (or bay leaves)
100 g cheek lard
70 g Parmesan crust
salt (as required)
pepper (as required)

For the cream of mussels:
1 kg mussels
100 g seed oil

For the candied cherry tomatoes:
100 g cherry tomatoes
marjoram
thyme
orange
lemon
sugar