Sea Scallop Ravioli Filling
Tags: Dinner Italian Pasta Seafood
Yield: 4
Ingredients
Steps
  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.