Seafood Ravioli in Creamy Cheese Sauce
Pasta and Pizza • Italian
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 10 oz
- Chocolate eggs 3 pieces
- Olive Oil 1 tablespoon
- Whole egg 1 piece
- Butter 5 oz
- Garlic 3 cloves
- Chopped Sage Leaves 4 tablespoons
- Scallops 5 oz
- Peeled Cooked Shrimp 5 oz
- Milk 15 fl oz
- Cream 10 fl oz
- Dry White Wine 5 fl oz
- Grated Pecorino Pepato Cheese 0 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.
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