These ravioli are light and delicate both in flavor and in texture. The lemon juice and zest in the scallop filling add a wonderful citrus flavor that cuts through the richness of the butter and cream. Lighter than a traditional pasta dough, store-bought wonton wrappers are nearly foolproof to work with and make this elegant dish really easy to prepare.Print
Scallop Ravioli with Sun Dried Tomato Sauce
These delicate, lemony, scallop-filled ravioli are topped with a delicious sauce of sun dried tomatoes, butter, white wine and cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 generous servings
- Category: Main Dishes
- 1 package (12-ounce) wonton wrappers (48 wrappers)
- 1 lb sea scallops, divided
- Zest and juice of 2 lemons, divided
- 2 egg yolks
- 1/4 cup dry breadcrumbs, unseasoned
- 2 tablespoons parsley, finely chopped, divided
- 1/2 teaspoon kosher salt
- 2 dashes of hot sauce (optional)
- 1/2 cup heavy cream, divided
- 4 tablespoons butter
- 3/4 cup sun dried tomatoes, diced (3-ounce package)
- 1/2 cup dry white wine
- Rinse the scallops in cold water and pat dry with paper towels. Place approximately 3/4 of them in the work bowl of a food processor. Cut the remaining scallops into 1/4-inch pieces, transfer to a small bowl, cover and refrigerate until ready to use.
- Add 2 teaspoons of the lemon zest and 1-1/2 tablespoons of the lemon juice (save the remainder for the sauce) to the scallops in the food processor. Pulse 1 or 2 times to combine. Add the egg yolks, breadcrumbs, 1 tablespoon of the chopped parsley, salt, hot sauce and 1 tablespoon of the heavy cream. Process the mixture until smooth.
- Cover a flat work surface with wax paper and place a small bowl of water within easy reach. Working with one wonton wrapper at a time, mound a scant tablespoon of the scallop filling in the center. Wet your index finger and moisten the entire outer edge of the wrapper around the filling. Immediately top with another wrapper and press lightly to seal. Then, using the tines of a fork, crimp the edges all the way around and transfer the ravioli to a plate. Repeat with the remaining wrappers. Place a sheet of waxed paper between each layer of finished ravioli. Cover with plastic wrap and refrigerate for about 20 minutes.
- While the ravioli chills, bring a large pot of salted water to a boil and begin making the sauce.
- Melt the butter in a pan over medium heat. Add the sun dried tomatoes and cook until the butter starts to bubble. Add the reserved lemon juice and zest along with the white wine. Continue cooking, stirring occasionally for about 3 minutes. Add the diced scallops and cook for about 1 minute. Whisk in the heavy cream and cook, stirring constantly, until well combined, about 2 more minutes. Taste and add salt and pepper if needed. Stir in the reserved parsley and remove from the heat.
- Once the water has come to a rolling boil, cook 6 to 8 ravioli at a time for 3 minutes per batch. If necessary, gently separate them with a spoon as they cook. The ravioli will float to the surface after about 1 minute, but be sure to continue cooking them for the full 3 minutes. Using a slotted spoon, transfer cooked ravioli either to a serving platter or individual plates and top with the sauce.
Both round (sometimes called gyoza wrappers) and square wonton wrappers will work just fine for this dish and they hold about the same amount of filling so the yield won’t change no matter which you use.