Ravioli with Scallops and Shrimp in Cream Sauce
Pasta and Pizza | European cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
2
Description
Ravioli with Scallops and Shrimp in Cream Sauce
Ingredients
- Whole egg - 6 pieces
- Salt - to taste
- Olive Oil - 1 tablespoon
- Chicken Egg - 1 piece
- Scallops - 3 pieces
- Tiger shrimp in brine - 3 pieces
- Butter - 3.5 oz
- Garlic - 1 clove
- Chopped Sage Leaves - 2 tablespoons
- Wheat Flour - 1 tablespoon
- 10% cream - 1 fl oz
- Dry White Wine - 1 fl oz
- Grated Pecorino Pepato Cheese - 1.8 oz
Step by Step guide
Step 1
Sift the flour and mound it up, making a well in the center. Beat the yolks with a fork, adding 1 tablespoon of water and 1 tablespoon of olive oil, and season with salt. Pour the yolks into the flour and knead the dough. Knead for about 15 minutes until the dough is homogeneous. It’s better to not use all the flour at once; leave about 50 g and add it during the process. Roll the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for 1 hour.
Step 2
For the filling, finely chop the shrimp and scallops. Mix the softened butter with parsley and minced garlic, then add this mixture to the seafood, season with salt, and stir.
Step 3
Divide the dough into two very thin sheets.
Step 4
On half of one sheet, place the filling about 2 cm apart. Brush around the filling with egg yolk and cover with the other half. Press around the filling and cut out the ravioli with a special knife or mold.
Step 5
Cook the ravioli in salted boiling water for 7 minutes, then immediately remove with a slotted spoon and transfer to the sauce.
Step 6
While the ravioli are cooking, prepare the sauce. Melt the butter in a pan, add the flour, and stir to avoid lumps. Add the wine and reduce it by half, then add the cream, parsley, and salt, stir, and simmer until thickened (2–3 minutes).
Step 7
Carefully transfer the ravioli to the sauce, mix gently, and serve immediately. When serving, sprinkle with grated Parmesan.
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