Ravioli And Scallops Fresco Recipes

SEA SCALLOP RAVIOLI FILLING

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

Ingredients

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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