Recette Ravioles de Saint-Jacques, un régal !

Prepare the ravioli dough using 150 grams of flour, 2 egg yolks, 10 grams of olive oil, and a pinch of salt.

Add 10 to 15 grams of water to the mixture and mix until it becomes sandy.

Gradually add more water to achieve elasticity, starting with 10 grams and adjusting based on the dough's texture.

Let the dough rest for 5 to 6 minutes after it reaches a non-sticky, elastic consistency.

Use a pasta machine to roll out the dough, dividing it into two pieces for easier handling.

Roll the dough to a thin rectangle, starting from the thickest setting and gradually moving to the thinnest setting.

Cut the rolled dough into rectangles for the ravioli.

Prepare the filling by cooking spinach in a bit of butter and seasoning it with salt and pepper.

Assemble the ravioli by placing a small amount of spinach and a scallop on one rectangle of dough, brushing the edges with water to seal.

Fold the dough over the filling, pressing to remove air and seal the edges tightly.

Prepare a cooking liquid with shallots, a bit of white wine, cream, and butter, bringing it to a boil.

Gently place the ravioli in the boiling liquid, stirring to prevent sticking and allowing it to cook.

Equipment Needed

Spice Level:

Allergens