Ingredients

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.

Reviews & Comments 4

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    " It was excellent "
    mamalou ate it and said...
    WOW
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    " It was excellent "
    jenniferbyrdez ate it and said...
    I'm too lazy to do this anymore, but baby it sounds marvelous.
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  • fuzzy 5 years ago
    OUTRAGEOUS!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and 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.
    Was this review helpful? Yes Flag

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