Ravioles de Saint-Jacques et ricotta aux cèpes

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while providing similar texture.

scallops

🥗Healthier: shrimp

💰Cheaper: fish

Shrimp offers a similar seafood flavor at a lower cost.

porcini mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more readily available and less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie alternative, while pecorino is often cheaper than parmesan.

Start by preparing the aromatic garnish with olive oil in a saucepan.

Add shallots, leeks, and carrots to the pan and sauté until softened.

Add scallops to the pan and cook briefly.

Prepare the saffron broth by adding water and saffron to the pan, letting it simmer for about 15 minutes.

In a bowl, mix together 250 g of flour, 5 egg yolks, a bit of olive oil, 2 pinches of piment d'Espelette, and salt to make the dough.

Pass the dough through a pasta machine to roll it out thinly.

Cut the rolled dough into squares for the ravioli.

In a separate bowl, combine ricotta cheese and porcini mushroom powder for the filling.

Place a spoonful of the ricotta mixture on half of the ravioli squares.

Moisten the edges with water and fold over to seal the ravioli tightly.

Bring a pot of salted water to a boil and gently add the ravioli.

Cook the ravioli until they float, then remove with a slotted spoon.

Finish the saffron broth by adding butter to enrich the sauce.

Serve the ravioli topped with the saffron broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens