Ravioli And Scallops Fresco Recipes
SEA SCALLOP RAVIOLI FILLING
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
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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