Seafood Ravioli Recipe
filled with scallops and Jonah crab mixed with Pecorino Romano cheese. They are served with sweet peas and shaved almonds in a limoncello cream sauce.
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Ingredients
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Ravioli Filling
Pasta Dough
Limoncello Cream Sauce
Garnish
Method
Prepare Ravioli Filling
- 1
Sauté the Seafood
In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the scallops and cook for about 2-3 minutes until they are opaque. Remove from heat and let cool.
- 2
Make Pasta Dough
- 3
Prepare the Dough
In a large bowl, mix the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.
- 4
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare Limoncello Cream Sauce
- 5
Make the Sauce
In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream, limoncello, salt, and black pepper. Simmer for about 5 minutes until slightly thickened.
Assemble and Cook Ravioli
- 6
Roll the Dough
Divide the pasta dough into four sections. Roll out each section thinly using a pasta machine or rolling pin.
- 7
Fill the Ravioli
Place small mounds of the filling on one sheet of dough, leaving space in between. Wet the edges with water, place another sheet of dough on top, and press to seal. Cut into squares.
- 8
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float to the top. Remove with a slotted spoon.
Serve
- 9
Plate the Dish
In a serving dish, combine the cooked ravioli, sweet peas, and limoncello cream sauce. Sprinkle with shaved almonds and lemon zest before serving.