No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (147g) Recipe makes 4 servings |
||
| Calories 260 | ||
| Calories from Fat 122 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.6g | 20% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 119mg | 39% | |
| Sodium 596mg | 24% | |
| Potassium 345mg | 9% | |
| Total Carbohydrate 4.3g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.4g | ||
| Protein 29.1g | 58% | |
Ingredients
- 12 ounces fresh sea scallops
- 1/4 lb ricotta cheese
- 1/4 lb grated parmesan cheese
- 1 large egg yolk
- 2 teaspoons fresh grated lemons, rind of
Directions
1
carefully poach scallops in boiling water for 2-4 minutes.2
Drain and pat dry with paper towels.3
beat egg with ricotta and grated parmesan cheese.4
gently add lemon peel.5
you may let the mixture rest for 30 minutes in the fridge to incorporate if you wish before you fill your ravioli.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Sea Scallop Ravioli Filling recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Ravioli/Tortellini
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Dinner Party
- Occasion > Seasonal
- Occasion > Brunch
- Occasion > Taste/Mood
- Dietary > High in... > High Calcium
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved