Seafood Ravioli in Creamy Cheese Sauce

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The finished ravioli can be served with sautéed seafood cooked in a small amount of oil. For this, the amount of scallops and shrimp needed should be doubled, using 100 grams for the filling and another 100 grams for the sauté.

Ingredients

Wheat Flour - 9.5 oz
Chocolate eggs - 3 pieces
Olive Oil - 1 tablespoon
Whole egg - 1 piece
Butter - 4.4 oz
Garlic - 3 cloves
Chopped Sage Leaves - 4 tablespoons
Scallops - 3.5 oz
Peeled Cooked Shrimp - 3.5 oz
Milk - 12 fl oz
Cream - 10 fl oz
Dry White Wine - 4 fl oz
Grated Pecorino Pepato Cheese - 1.8 oz

Step by Step guide

Step 1

Sift the flour with a pinch of salt into a large bowl. Beat the eggs, 1 tablespoon of olive oil, and 1 tablespoon of water, and slowly mix into the flour. Knead well, form into a ball, and place in a greased dish. Cover with plastic wrap and let rest for 30 minutes.

Step 2

Mix 50 grams of softened butter, minced garlic, 2 tablespoons of parsley, finely chopped scallops, and finely chopped shrimp.

Step 3

Roll out the dough very thinly in portions, cut into small circles, and brush with a mixture of 3 tablespoons of yolk. Place filling on each circle and seal the edges tightly.

Step 4

Cook the ravioli in salted boiling water for about 6 minutes. Drain the water.

Step 5

Melt the remaining butter in a saucepan, add the flour, and sauté over low heat for 2 minutes. Remove from heat and stir in the milk, cream, and wine. Return to heat and stir until the sauce thickens. Bring to a boil and cook for 5 minutes. Add the Parmesan and remaining parsley. Remove from heat and serve in a sauceboat.