Seared Scallop Ravioli with Lemon Rosemary Butter Sauce
Ingredients
The filling
-
1
cup
whole milk ricotta cheese
-
½
cup
grated manchego cheese
-
24
small
wild caught scallops
-
2
tablespoons
extra virgin olive oil
-
48
pieces
circle or square wonton wrappers
-
kosher
to taste
salt and pepper
The sauce
-
6
tablespoons
salted butter
-
1
tablespoon
chopped fresh rosemary
-
2
cloves
garlic, minced or grated
-
¼
cup
white wine or chicken broth
-
¼
cup
fresh lemon juice
-
1
pinch
crushed red pepper flakes
-
1
tablespoon
chopped fresh chives
Instructions
- Mix ricotta and manchego in a bowl, season with salt and pepper.
- Heat a skillet, season scallops, and sear them in olive oil until browned, then let cool.
- Place a scallop on each wonton wrapper, add ricotta, brush edges with water, and seal with another wrapper.
- Brown the butter in the same skillet, add rosemary and garlic, then pour in wine and lemon juice, and cook briefly.
- Boil ravioli in salted water until they float, then drain carefully.
- Serve ravioli in bowls with the sauce and sprinkle with chives.
Nutrition Facts (estimated)
Servings
8
Calories
2046
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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