Recipe

Seafood Ravioli With White Wine Sauce Recipe

	1fastknife / All my dishes 1 year, 4 months ago The effort to prepare this dish is well worth the result Prep:60m Cook:10m Servings:8	1fastknife
	seafood pasta wine scallops

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Ingredients

White Wine Sauce:

2 tbsp olive oil

½ cup chopped onion

1 clove garlic, crushed

2 tbsp white all-purpose flour

¾ bottle light white wine (riesling or sauvignon blanc)

1 x 8oz can clam nectar

1 x 8oz can undiluted chicken stock

Reserved liquid from raw scallops

1 tbsp dried oregano

1 tbsp chopped parsley

Salt and Pepper to taste

Filling:

8oz raw Bay Scallops (reserve liquid)

2 tbsp olive oil

¼ cup chopped onion

1 clove garlic, crushed

½ cup cooked and drained chopped spinach

¼ cup Ricotta cheese

¼ cup blue cheese, crumbled

¼ cup soft goat or sheep cheese

1 tbsp. chopped parsley

¼ cup smoked salmon

Salt and Pepper to taste

Ravioli:

3 cups white all-purpose flour

3 eggs, lightly beaten

1 tbsp. vegetable oil

Directions

White Wine Sauce:

In a large skillet heat the olive oil over medium-high then add the onions and garlic. When the onions begin to brown, add the flour and stir for one minute. Add the wine and stir until smooth. Reduce until the mixture is thick, then thin with the clam nectar, reserved scallop liquid, and chicken stock as necessary until the consistency coats the back of a spoon. Add the oregano and parsley and simmer lightly while the ravioli is being prepared.

Filling:

Drain the raw scallops and reserve the liquid. In a large skillet heat the olive oil over medium-high then add the onions and garlic. When the onions begin to brown, turn the heat to high then add the scallops. When the scallops are browned slightly, remove from the heat and combine with the rest of the filling ingredients. Pulse the mixture in a food processor until smooth.

Ravioli:

In a large bowl add the eggs to the flour, then add the oil. Move to a lightly floured surface and knead for 3 minutes. The dough should be smooth and elastic, not sticky. Add another egg if it is too dry. Divide in half and let stand for 30 minutes under a damp cloth.

Prepare the filling.

Divide the 2 dough portions into quarters. Run the dough through the pasta maker on the largest setting 4 times, folding the dough over itself each time. Run the dough through subsequent smaller settings, stretching the dough each time as required to ensure it is the maximum width of the pasta machine rollers. Dust lightly with flour between each rolling. Once the dough is about 16” long and 1/16 inch thick you are done. Place under cloth and make another. Use a tablespoon measure and place the fillings on the dough, flat side down, in a grid of about 2 x 8 portions, with at least an inch between portions. Brush between the portions with water. Lay the second dough on top. Form the dough around the portions, eliminating the air pockets as much as possible, then seal the edges. Cut the ravioli with a knife or a ravioli cutter. Boil in a large pot of salted water for 5 – 8 minutes, drain and serve topped with the white wine sauce. Garnish with freshly chopped parsley.

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Comments

chefmeow 1 year, 4 months ago said:
Yummy, yummy, yummy is all I can say about this wonderful post. This ha to be good, with all the sensational ingredients in it. Great post my friend, you have my 5.

fuzzy 1 year, 4 months ago said:
OUTRAGEOUS!!!!

jenniferbyrdez 1 year, 4 months ago said:
I'm too lazy to do this anymore, but baby it sounds marvelous.

mamalou 6 months, 1 week ago said:
WOW

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