SCALLOP RAVIOLI

See all recipes
4 PERS.
MIN.
MIN.

SCALLOP RAVIOLI

The ingredients

For the ravioli:

  • 1 packet of wheat ravioli (dim sam)
  • 8 plump scallops
  • 60 gr of lamb’s lettuce
  • 1 filet of olive oil
  • 1 shallot
  • A knob of half-salted butter
  • 100 grams of Ferme de la Pannetière caillé of vache (curd cheese) or Ricotta
  • A pinch of powdered cinnamon and yellow curry powder
  • Seasoning (salt and pepper)
  • 1 egg

For the flavoured bouillon:

  • 1 fennel bulb
  • 40 gr of shallots
  • 100 gr of onions
  • 100 gr of carrots
  • 80 gr of branch celery
  • 1 small leek
  • 2 sprigs of parsley
  • 3 cloves of garlic
  • 2 star anise pods
  • 1 soupspoon of powdered chicken stock
  • 20 gr of sugar
  • 3 litres of water
  • 2 dl of Muscadet
  • 10 gr of coarse salt
  • A little coarsely ground white pepper
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 orange peel
  • 15 g of fresh ginger

For the presentation:

  • 2 peeled and sliced lemons
  • 2 peeled and sliced oranges

The recipe

Making the vegetable bouillon:

Peel and wash the vegetables and cut them up into large pieces; add to the water and white wine along with the spices and sugar. Cook at 70°C for 12 hours – you can space out the cooking time.

Pour in the bouillon without crushing the vegetables; reduce by 40%, season and cook for 30 minutes at 85°C. Put to one side.

Making the ravioli: (4 raviolis per person)

Wash and wring out the lamb’s lettuce; drop the chopped shallot in the butter, add the lettuce, continue cooking, and then strain and season with salt and pepper. Put to one side.

Cut the scallops into large slices and sear them quickly in olive oil over a high heat; add a little cinnamon and yellow curry. Cool quickly.

Make the stuffing by mixing the curd cheese with the chopped lamb’s lettuce, scallops and egg; check the seasoning.

Make the ravioli by adding a little stuffing to the centre of each ravioli square; wet your fingers and moisten the insides of the ravioli, attaching the squares in a purse shape. Leave to stand in the fridge.

Cooking:

Cook the ravioli in half the flavoured bouillon for 7 minutes just before you serve

Presentation:

Pour a little hot bouillon into a shallow plate and add the freshly poached ravioli; finish off with a turn of the pepper mill and a little chopped lamb’s lettuce.

Learn more

Recipe suggested by  Jean-Luc Senée, chef at Monte Cristo - Vertou

VIEW VIDEO

LES VINS A ACCORDER

Find out more

FIND
YOUR WINE

Find a wine
which fit you.

TEST
YOUR KNOWLEDGE !

Test your knowledge
about Loire Valley wines.

A WINE,
A RECIPE

Today, we
suggest you
which fit to a

Bienvenue sur le site des

Vins du Val de Loire

Bienvenue / Welcome

Choisissez votre langue / Choose your language

Avez-vous l'âge légal ?

Pour visiter notre site, vous devez avoir l'âge légal pour consommer de l'alcool dans votre pays de résidence selon la législation en vigueur.

J'ai plus de 18 ans