SEA SCALLOP RAVIOLI FILLING

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Sea Scallop Ravioli Filling image

This is a great way to change up your favorite ravioli pasta. You can easily substitute white fish or cod for the filling but I find guests love the scallops! Stacey

Provided by Stacey Sweet

Categories     European

Time 14m

Yield 4 serving(s)

Number Of Ingredients 5

12 ounces fresh sea scallops
1/4 lb ricotta cheese
1/4 lb grated parmesan cheese
1 large egg yolk
2 lemons, rind of, fresh grated

Steps:

  • Carefully poach scallops in boiling water for 2-4 minutes.
  • Drain and pat dry with paper towels.
  • Beat egg with ricotta and grated parmesan cheese.
  • Gently add lemon peel.
  • You may let the mixture rest for 30 minutes in the fridge to incorporate if you wish before you fill your ravioli.

Nutrition Facts : Calories 260.2, Fat 13.6, SaturatedFat 7.7, Cholesterol 120, Sodium 596.2, Carbohydrate 4.2, Sugar 0.4, Protein 29

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