How to Cook Seafood Ravioli

Serves: 6-8

Preparation time: 30 mins

Cooking time: 40 mins

Ingredients needed to make Seafood Ravioli:

• 1 lb sole, chopped into small chunks
• ½ lb rock shrimp
• ½ lb bay scallops
• 6 ( 8’’x14’’) pasta sheets
• 2 shallots, minced
• 3 garlic cloves, minced
• 1 leek , finely chopped
• 1 cup fresh Italian parsley, minced
• 1 large tomato, diced
• ½ cup baby arugula, coarsely chopped
• 2 tbsp fresh rosemary, leaves picked and finely chopped
• ¼ cup olive oil
• 4 tbsp unsalted butter, plus more melted for brushing
• 1 cup all purpose flour
• ¼ cup cream
• 1 cup brandy
• 1 cup dry white wine
• 2 cups store-brought white sauce
• Salt and freshly ground black pepper to taste

Cooking instructions for Seafood Ravioli:

• Drizzle olive oil in a large skillet and heat it over high flame.
• Throw in the garlic, shallots as well as chopped rosemary and sauté for a couple of minutes or so, while stirring often, until they soften.
• Dump the shrimps, fish chunks plus scallops into the pan and sprinkle a dash of seasonings over them.
• Give them a nice stir to mix well and sauté for a while, tossing them from time to time, until they are seared and cooked through.
• Skim off the cooking juices into a bowl and set aside.
• Tip the seafood into a separate bowl and set aside.
• Pour in a bout of wine into the skillet and deglaze until the alcohol ebbs away.
• Melt a splodge of butter into it and dust the flour into the pan.
• Whisk them together rigorously and bring the roux to a boil.
• Beat in the reserved juices until they blend together to form a smooth mixture, free of lumps and pour in the brandy.
• Empty the cup of cream into it and beat them together gently to mix well.
• Return the seafood into the pan and give them a nice stir to coat well with the sauce.
• Fold in the leek as well as parsley and cook over moderate heat for a minute; turn off the heat and set aside until cool enough to handle.
• Smother the pasta sheets with a lashing of melted butter and carve out small round disc.
• Place a tsp of the seafood filling in the middle of one pasta disc and place another one on top.
• Pinch the open ends together to seal and set aside.
• Fill a large pot with water and bring it to a boil.
• Drop in the ravioli carefully and cook for a couple of minutes.
• Meanwhile, empty the cups of white sauce into a clean skillet and heat it over high flame,until warmed through.
• Stir in the leafy greens as well as the chopped tomato until well coated with the sauce and continue to simmer it for 1 more minute.
• Arrange 5 ravioli on each plate and drizzle some of the above sauce over them.
• Serve right away.

Image credit: Wikimedia Commons

Last Updated on April 25, 2013 by