Name: Homemade Ravioli with Asparagus and Scallops (Ravioli Ripieni di Asparagi e Cappe Sante)
Yield: Approximately 140 to 150 ravioli, serving up to 6 persons
Cuisine: Italy
Ingredients: Salt; Pasta dough made from 3 eggs and approximately 1½ cups unbleached flour and wrapped in plastic wrap; 2 tablespoons butter; 2 to 3 tablespoons freshly grated Parmigiano-Reggiano cheese; About 1 dozen fresh basil leaves, cut into very thin strips; 4 tablespoons butter; 1 pound fresh scallops, preferably bay; 1 egg yolk; 2 tablespoons very finely chopped onion; 2 tablespoons fine, dry, unflavored bread crumbs; 1 tablespoon olive oil; Black pepper ground fresh; ⅓ cup freshly grated Parmigiano-Reggiano cheese; 1 pound asparagus

Preparation info

Approximately
6
ravioli, serving up to persons

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

In recent years, scallops combined with vegetables have been appearing in many seafood pasta sauces in Italy and I felt that, together with asparagus, they would make a beautiful stuffing for ravioli. It took several tries to fine-tune both the stuffing and a suitable sauce to go with the pasta, but I am very pleased with the results. There is a classic balance of flavors at work here that lifts the dish above mere innovation and makes one want to have it again and again.

A word of

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Ingredients

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