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.
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.
- 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.
- 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.
- Egg yolk: 1 piece
4
Boil the ravioli in salted boiling water for about 6 minutes. Drain the water.
- 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.
- 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
