Ready in about: 45 minutes | Serves: 6
Ingredients
12 fl. oz Milk
10 fl. oz Cream
10 oz Wheat flour
3 Egg
4 fl. oz Dry white wine
4 oz Butter
4 oz Shrimps, peeled
4 oz Scallops
4 tbsp Parsley, chopped1
2 oz Parmesan cheese, grated
1 tbsp Olive oil
1 Egg yolk
3 Garlic, clove
Directions
Sift the flour with a pinch of salt into a large bowl. Beat eggs, a tablespoon of olive oil and a tablespoon of water and slowly stir in the flour. Knead well, roll up the bowl and place in a greased bowl. Cover with foil and leave for half an hour.
Mix 2 oz of softened butter, chopped garlic, two tablespoons of parsley, finely chopped scallops and finely chopped shrimp.
Roll out the dough very thinly, cut into small circles and grease with yolk mixed with 3 tablespoons. Spread the stuffing on each circle and close the edges tightly.
Boil the ravioli in salted boiling water for about 6 minutes. Drain water.
Melt the remaining butter in a saucepan, add the flour and fry over low heat for 2 minutes. Remove from heat and stir in milk, cream, and wine. Return to the fire and stir until the sauce thickens. Bring to a boil and cook for 5 minutes. Add the parmesan and the remaining parsley. Remove from heat, serve in a sauceboat.
Nutritional info per serving: Calories: 212 Kcal
Fat: 13.8 g. | Protein: 6.8 g. | Carbs: 14.2 g.