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    Scallop Ravioli with Rocket Salad

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    Scallop Ravioli with Rocket Salad

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

    • Total time: 35mins

    Serves: 2


    • 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

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