Seafood Ravioli With White Wine Sauce
From 1fastknife 15 years agoIngredients
- white wine Sauce: shopping list
- 2 tbsp olive oil shopping list
- ½ cup chopped onion shopping list
- 1 clove garlic, crushed shopping list
- 2 tbsp white all-purpose flour shopping list
- ¾ bottle light white wine (riesling or sauvignon blanc) shopping list
- 1 x 8oz can clam nectar shopping list
- 1 x 8oz can undiluted chicken stock shopping list
- Reserved liquid from raw scallops shopping list
- 1 tbsp dried oregano shopping list
- 1 tbsp chopped parsley shopping list
- salt and pepper to taste shopping list
- Filling: shopping list
- 8oz raw bay scallops (reserve liquid) shopping list
- 2 tbsp olive oil shopping list
- ¼ cup chopped onion shopping list
- 1 clove garlic, crushed shopping list
- ½ cup cooked and drained chopped spinach shopping list
- ¼ cup ricotta cheese shopping list
- ¼ cup blue cheese, crumbled shopping list
- ¼ cup soft goat or sheep cheese shopping list
- 1 tbsp. chopped parsley shopping list
- ¼ cup smoked salmon shopping list
- salt and pepper to taste shopping list
- Ravioli: shopping list
- 3 cups white all-purpose flour shopping list
- 3 eggs, lightly beaten shopping list
- 1 tbsp. vegetable oil shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
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.
chefmeow in Garland loved it -
I'm too lazy to do this anymore, but baby it sounds marvelous.
jenniferbyrdez in kenner loved it -
WOW
mamalou in Attleboro loved it
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