Ravioli with scallops
Instructions
Soak the bread in milk, knead the flour with the eggs, salt and water needed to obtain a homogeneous mixture and let stand for 30 minutes.
Steam open the scallops in a pan with a finger of water, remove clams and remove any residues of ground holding only the walnut and Red coral.
6 chopped pull every other flag each other and mix it with the wrung bread, egg yolks, thyme, salt and pepper.
Roll out the dough to the prepared sheets and roll 2 equal.
Positioned on the front of dollops of stuffing, cover with the other, cut the ravioli with the wheel and press the edges to seal them.
Saute in olive oil extra virgin the chopped spring onion, add the chopped scallop 6, wine, cream and coriander and let reduce for 7-8 minutes, stirring, add salt and pepper.
Boil al dente ravioli in salted water, toss with scallop sauce and serve at the table.
Ingredients and dosing for 4 persons
- 30 scallops
- 3 tablespoons of cream
- 1 slice of bread without crust
- 400 g of flour
- 1 glass white wine
- 1 teaspoon of coriander seeds
- 2 spring onions
- Pepper
- 4 eggs
- 2 egg yolks
- 3 tablespoons of olive oil extra virgin
- 1 sprig of chopped thyme
- 1 glass of milk
- Salt