Sea Scallop Ravioli Filling

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READY IN: 14mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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