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Seafood Ravioli



Bay scallops, shrimp, and sole are the filling for this delicious dish! It was really fun to make it (my husband made the pasta sheets from scratch) but even more fun to eat it!

Serves 6 to 8


  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 pound sole, cut into small pieces
  • ½ pound bay scallops
  • ½ pound rock shrimp
  • Salt and pepper
  • 1 cup dry white wine
  • 4 tablespoons unsalted butter
  • 1 cup flour
  • 1 cup brandy
  • ¼ cup cream
  • 1 cup Italian parsley, minced
  • 1 leek, finely chopped
  • 6 8x14 pasta sheets
  • Unsalted butter, melted (for brushing)
  • 2 cups CSWS, or béchamel, or store bough white sauce
  • ½ cup wild baby arugula, roughly chopped
  • 1 large tomato, diced


In a large skillet, heat the olive oil over high heat. Sauté the shallots, garlic, and rosemary until soft, 3 minutes. Add the fish pieces, scallops, and shrimp and season with salt and pepper. Sear outside of seafood, tossing often to ensure they are evenly cooked. Drain juices into cup and save for roux. Remove seafood from sauté pan and set aside to cool.

Deglaze skillet with white wine. After wine cools off, add butter and flour to make roux, whisking constantly. When roux is boiling, add juices. Stir in brandy and cream. Add seafood back into the skillet. Reduce heat to medium and add parsley and leek. Cook for 1 minute. Remove from heat.

Using the pasta sheets and a ravioli form, lightly brush the pasta with butter. Add cooled off seafood to ravioli forms. After cutting individual raviolis, seal each one tightly with fingertips.
Bring a pot of water to a boil. Cook ravioli for about 2 minutes.

In a large skillet, add the CSWS (or a very good quality white sauce of your choice) and heat up on high. Add the tomato and the arugula. Cook for 1 minute. Remove from heat.

Serve 5 ravioli per plate. Top lightly with sauce and serve it immediately with a glass of Pinot Grigio.


This dish was so fun to make!! I was planning on buying some pasta sheets at an Italian market or grocery store, but I looked all over town and could not find it! So when my husband heard that I was almost giving up on making my “Seafood Ravioli” because of the lack of pasta sheets he saw an opportunity!

For a very long time he had been talking me into start making our own pasta (including flavored pasta, yummy!) But I was always telling him that making pasta from scratch would be a mess; or that we could just buy incredible pasta at our grocery store. Well, this time I had no excuses not to allow him in my kitchen.

Turned out that he made excellent pasta sheets for my raviolis, and also he made some great egg noodles flavored with red bell pepper, garlic, and red chili flakes.

The recipe is bellow. To make pasta sheets you don’t have to necessarily use a pasta machine, you can use a rolling pin; but to archive the thickness desired for ravioli – which is very thin – a pasta machine works much better. Also, the process is kind of time consuming, but if you are curious or if you want to put your culinary skills to test,  I think you should try to make it! My husband and I had fun with it!


Pasta sheets

Makes about 1 pound, which is enough for a ton of ravioli! Or you can use the extra to make pasta.


  • 3 cups unbleached all-purpose flour plus additional for dusting
  • 4 large eggs, lightly beaten
  • 1 teaspoon salt
  • 2 to 3 tablespoons water

Special equipment: a pasta machine 


To make dough in a processor:

Blend flour, eggs, salt, and 2 tablespoons water in a food processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.

To make dough by hand:

Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and 2 tablespoons water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour to let the gluten relax and make rolling easier.

Roll pasta:

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl.

Set rollers of pasta machine on widest setting. Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining rectangles under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking.

Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide).

Cut sheet crosswise in half. Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes. (Alternatively, lightly dust pasta sheets with flour and hang over the backs of straight-backed chairs to dry.) Roll out remaining pieces of dough in same manner.


My sous-chef :)))


Among other talents, my husband can also make pasta sheets!


The decadent filling of my ravioli has shrimp, sole, and bay scallops.

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