Egg Yolk Ravioli with Scallops, Spinach and Red Peppers

For a luxurious starter try Ross Burden's recipe for home-made ravioli served on a bed of spinach with scallops
By Ross Burden
Egg Yolk Ravioli with Scallops, Spinach and Red Peppers
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus 1 hr resting
  • Effort: medium

Ingredients

main

  • 4 eggs, yolks, whole
  • 15 g butter
  • 2 shallots, finely chopped
  • 100 g spinach leaves, freshly rinsed
  • 100 ml double cream
  • black pepper
  • 12 scallops
  • 2 roasted red peppers, peeled and diced
  • sprigs of chervil, to serve

For the pasta dough:

  • 200 g strong bread flour
  • 2 eggs, yolks
  • A pinch of salt
  • Half a tbsp olive oil

Method

1. First make the pasta dough, Blend together the flour, yolks, salt and olive oil adding half a tablespoon of water to bind the mixture together. Knead together to make a smooth dough and set aside the pasta dough to rest for 1 hour.

2. Roll out the pasta dough finely and use a 12cm diameter circular cutter to cut out 8 ravioli sheets.

3. Lay a ravioli sheet each in 4 non-stick muffin tins. Carefully place an egg yolk in the centre of each pasta-lined tin. Brush the pasta edges with water and cover each yolk with the remaining pasta circles, pressing the edges together to seal well.

4. Heat the butter in a frying pan. Fry the shallots gently until softened, around 5 minutes.

5. Meanwhile, steam the spinach until tender. Add the spinach and double cream to the shallots and cook over medium heat for 2-3 minutes until the cream has thickened and reduced. Season with salt and freshly ground pepper.

6. Heat a lightly oiled griddle pan until very hot. Sear the scallops briefly and slice each scallop in half.

7. Meanwhile, bring a large saucepan of salted water to the boil. Add the ravioli and cook for 3 minutes; drain.

8. Meanwhile, spread the spinach cream mixture in 4 circles on 4 warm serving plates. Scatter the roasted red pepper over the spinach.

9. Arrange 6 scallop halves on each serving plate. Place the ravioli on the spinach and garnish with chervil. Serve at once.

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