Scallop Ravioli with Rocket Salad

This is a clear cut winner on first dates, as long as the scallops are fresh and cooked properly


  • 10 large fresh scallops (roe off)
    3 sheets of Fresh ravioli pasta (or lasagne dough)
    2 cloves of garlic (finely chopped)
    2 tablespoons of olive oil
    1 egg (yolk only)
    150gms of ricotta cheese (diced into little cubes)
    1 roasted pepper (skin peeled off and diced smallish)

    For the Salad:
    2 small handfuls of rocket
    1 tablespoon of olive oil
    1 tablespoon of balsamic vinegar
    1 bunch of cherry tomatoes (sliced into halves)
    1 stalk of salad onion (finely chopped)
    1/2 a lemon (juice only)


  1. For the ravioli: Lay out the pasta sheets and cut into 10 medium to large sized squares and set to one side. Sear the scallops in a hot pan with the garlic and a small lug of olive oil (without overcooking them) for about 5mins. Place each scallop in the middle of each pasta square and add a small cube of ricotta cheese and a piece of roasted pepper. Mix up the egg yolk and brush the edges of the square and fold into a triangle and press the edges down with a fork to close tightly. Bring a pot of water to a rolling boil and put the pasta parcels in for about 8mins (until pasta is cooked).
  2. For the salad: Make a little pile of rocket on the plate and add the tomatoes and the spring onion. Mix up the olive oil, balsamic vinegar and the lemon juice in a small mug and pour over the salad. Place 4 to 5 ravioli triangles next to the salad, season everything well and serve
  • Total time: 35mins

Serves: 2

5 stars

Average user rating Based on 3 ratings