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

• Ready In: 14 mins
• Serves: 4

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

Directions

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