Ravioli And Scallops Fresco Recipes

LOBSTER RAVIOLI WITH SEARED SCALLOPS, ASPARAGUS AND PEAR TOMATOES, GINGER SOY BUERRE BLANC RECIPE - (5/5)

Steps:

• Ravioli Filling Preparation: 1. Poach lobster in rapidly boiling salted water for three minutes. Remove and cool. 2. Pre-heat sauté pan and sauté all leeks in 2 tbsp of olive oil. Sweat leeks for one minute then add shallots, ginger and salt and pepper to taste. Continue to sauté until leeks are tender. Remove from heat and add chopped tarragon, set aside and cool. 3. Remove all meat from lobster and dice into small pieces. Place in a colander to drain all water from lobster. 4. Using a Cuisinart, puree shrimp, two scallops and salmon, add one egg and continue to puree until smooth. Fold in heavy cream. 5. Gently mix together lobster, leeks and puree. Adjust seasoning and refrigerate. Beurre Blanc Preparation: Place all ingredients except butter into sauce pan and reduce over medium heat until the liquid in pan has the consistency of syrup. Slowly whisk in chilled butter until all butter is emulsified with the glaze. Add Teriyaki and Soy Sauce and pass through a fine sieve, add chopped ginger. * * *Keep sauce warm. It is important that the sauce does not get too cold or hot. Either will result in separation. Pasta Preparation: Put Flour, Salt and Olive Oil in a blender and process for a few seconds. Add the Eggs and the extra Yolks and process until pasta begins to come together into a loose ball of dough. Knead the pasta dough well on a flat surface until the mixture is smooth & even. Cut the dough into four equal sliced pieces and roll them into balls. Wrap each ball in plastic and allow them to rest in the refrigerator for twenty minutes. Freeze any extra pasta. Roll out one piece of the prepared basic pasta dough gently on a floured surface, then feed it through a pasta machine several times until the pasta is as thick as an envelope. Using a pastry cutter cut out four 4" circles & four 3 ¾ "circles. Spoon a good helping of the filling into the center of each of the four smaller circles. * Be careful to leave a clear edge around the filling to insure a good seal. Brush the edges with a little water & top with the larger circles. Gently press the edges together. Using scissors, trim away any irregular edges of the ravioli. Gently pinch them all around to insure the seal is sound. Refrigerate until ready to use. Final Preparation: 1. Bring ½ gallon salted water to boil. Drop in raviolis. Cook for approximately 1 ½ minutes. 2. While raviolis are cooking, place sesame oil in sauté pan. When pan starts to smoke add remaining scallops that have been halved lengthwise. Cook for a couple of seconds on each side or until brown. 3. Remove scallops from pan and add mushrooms and asparagus. Sauté for one minute then add tomatoes. Cook only until vegetables are heated and lightly colored. 4. Remove ravioli from water. 5. Place a little of the ginger soy buerre blanc on bottom of the bowl. Place ravioli on top; add more sauce to cover ravioli. Place seared scallops around ravioli to form a tripod. Place three asparagus, red tomatoes, yellow tomatoes and oyster mushrooms over ravioli. Serve immediately.

RAVIOLI AND SCALLOPS FRESCO

Steps:

• Heat oil in large skillet over medium-high heat. Add carrot, turnip and leek; cook, stirring occasionally, until vegetables are crisp-tender. Remove vegetables from skillet; keep warm. Add scallops; cook, stirring frequently, until no longer translucent. Drain. Stir in pesto.
• Ladle sauce onto four serving plates. Top with pasta, vegetables and scallop mixture.

SEA SCALLOP RAVIOLI FILLING

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.

SCALLION RAVIOLI IN FRESH TOMATO SAUCE

Steps:

• Place the tofu, salt, and black pepper in the bowl of a food processor. Process until the texture resembles that of ricotta cheese, about 40 seconds. Add the scallions, and process until incorporated, 10 seconds more.
• In a small bowl, whisk together the egg white and 1 teaspoon water; set aside.
• Lay six gyoza wrappers on a clean work surface. Place a scant tablespoon of the tofu mixture in the center of each wrapper. Lightly brush the edges of wrappers with egg wash. Fold each ravioli in half, and press edges together to seal. Cover the sealed ravioli with plastic wrap, and repeat with remaining filling and gyoza wrappers.
• Cut tomatoes lengthwise into quarters. Set a strainer over a small bowl. Hold a tomato quarter over strainer, and scoop out the seeds and juice; set flesh aside. Repeat with remaining tomatoes. Using a rubber spatula, press all juice through the strainer. Discard seeds and pulp. Dice reserved tomato flesh into 1/4-inch pieces.
• Coat a medium nonstick saute pan with olive-oil cooking spray. Place over medium heat. Add garlic, cover, and let cook until translucent, stirring occasionally, about 3 minutes. Add diced tomatoes, strained tomato juice, and cayenne pepper. Season with salt and black pepper; cook 1 minute. Add balsamic vinegar, and cook for 30 seconds more. Cover, and remove from heat.
• Bring a large stockpot of water to a boil. Add ravioli, and simmer until tender, about 4 minutes. Drain in a colander. Over medium heat, quickly reheat tomato sauce, about 30 seconds. Pour 1/4 cup tomato sauce onto each of four plates. Place 6 ravioli on each plate. Sprinkle with grated Parmesan; serve.

RAVIOLI AND SCALLOPS FRESCO

Steps:

• Heat oil in large skillet over medium-high heat. Add carrot, turnip and leek; cook, stirring occasionally, until vegetables are crisp-tender. Remove vegetables from skillet; keep warm. Add scallops; cook, stirring frequently, until no longer translucent. Drain. Stir in pesto.
• Ladle sauce onto four serving plates. Top with pasta, vegetables and scallop mixture.