Ravioli with scallops and shrimps in creamy sauce
2 servings
60 minutes
Ravioli with scallops and shrimp in creamy sauce is a true culinary masterpiece that combines the sophistication of seafood with the tenderness of creamy flavor. This dish draws inspiration from Italian cuisine, where pasta serves as the base for many gastronomic masterpieces. The delicate handmade dough conceals a juicy filling of scallops and shrimp, highlighted by the aroma of garlic and parsley. The creamy sauce with white wine elevates the ravioli to a true gourmet delight, perfect for a romantic dinner or festive lunch. Serving it with grated Parmesan adds the finishing touch to the flavor balance, making this dish incredibly rich, soft, and harmonious. The exquisite taste and elegant execution make ravioli a wonderful choice for connoisseurs of refined cuisine.
1
Sift the flour and mound it, making a well in the center. Beat the yolks with a fork, adding 1 tablespoon of water and 1 tablespoon of olive oil, and salt. Pour the yolks into the flour and knead the dough. Ideally, knead for about 15 minutes until the dough is uniform. It's better not to use all the flour at once, leaving about 50 grams to add during the process. Roll the dough into a ball, wrap it in plastic, and place it in the refrigerator for an hour.
- Egg yolk: 6 pieces
- Salt: to taste
- Olive oil: 1 tablespoon
- Wheat flour: 1 tablespoon
2
For the filling, finely chop the shrimp and scallops. Mix softened butter with parsley and minced garlic, then add this mixture to the seafood, season with salt, and stir.
- Tiger prawns: 3 pieces
- Scallops: 3 pieces
- Butter: 100 g
- Garlic: 1 clove
- Chopped parsley: 2 tablespoons
3
Divide the dough into two thin layers.
4
Spread the filling on half of one layer, about 2 cm apart. Brush the dough around the filling with egg yolk and cover with the other half. Press around the filling and cut out ravioli with a special knife or mold.
- Egg yolk: 6 pieces
5
Boil the ravioli in salted boiling water for 7 minutes, then immediately remove with a slotted spoon and transfer to the sauce.
- Salt: to taste
6
Therefore, while the ravioli are cooking, prepare the sauce. Melt butter in a pan, add flour and stir to avoid lumps. Add wine and reduce it by half, then add cream, parsley, and salt; mix and simmer until thickened (2-3 minutes).
- Butter: 100 g
- Wheat flour: 1 tablespoon
- Dry white wine: 50 ml
- Cream 10%: 50 ml
- Chopped parsley: 2 tablespoons
- Salt: to taste
7
Carefully transfer the ravioli to the sauce, mix very gently, and serve immediately. When serving, sprinkle with grated Parmesan.
- Grated Parmesan cheese: 50 g