Ravioli with seafood in creamy cheese sauce

4 servings

90 minutes

Seafood ravioli in creamy cheese sauce is a true embodiment of Italian gastronomy, where delicate dough embraces a rich seafood filling of scallops and shrimp. Italians have perfected the art of pasta making for centuries, and ravioli has become a symbol of home comfort. The creamy cheese sauce, enriched with parmesan, adds a creamy texture and highlights the delicacy of the seafood. Each serving is a harmony of flavors: airy dough, tender filling, and exquisite creamy shell. This recipe is perfect for a romantic dinner or festive gathering where it's important to impress guests with the refined taste and sophistication of Italian cuisine.

Energy value per serving

• Calories: 870.7
• Proteins: 31.7g
• Fats: 53.1g
• Carbohydrates: 61.9g

Ingredients

• Wheat flour: 270 g
• Chicken egg: 3 pc
• Olive oil: 1 tbsp
• Egg yolk: 1 pc
• Butter: 125 g
• Garlic: 3 clove
• Chopped parsley: 4 tbsp
• Scallops: 100 g
• Peeled shrimp: 100 g
• Milk: 375 ml
• Cream: 300 ml
• Dry white wine: 125 ml
• Grated Parmesan cheese: 50 g

Cooking steps

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 a ball, and place it in a greased dish. Cover with plastic wrap and let it rest for 30 minutes.

   Required ingredients:

   • Wheat flour: 270 g
   • Chicken egg: 3 pieces
   • Olive oil: 1 tablespoon

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

   Required ingredients:

   • Butter: 125 g
   • Garlic: 3 cloves
   • Chopped parsley: 4 tablespoons
   • Scallops: 100 g
   • Peeled shrimp: 100 g

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

   Required ingredients:

   • Egg yolk: 1 piece

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

   Required ingredients:

   • Wheat flour: 270 g
   • Chicken egg: 3 pieces

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

   Required ingredients:

   • Butter: 125 g
   • Wheat flour: 270 g
   • Milk: 375 ml
   • Cream: 300 ml
   • Dry white wine: 125 ml
   • Grated Parmesan cheese: 50 g
   • Chopped parsley: 4 tablespoons