Seared Scallop Ravioli with Lemon Rosemary Butter Sauce…extra special Christmas Week Ravioli!
I’m not sure why, but I love making ravioli around the holidays. It feels so special and makes for a perfect holiday dinner.
Over the years, I’ve made many homemade ravioli recipes (hello to this mushroom ravioli and this butternut squash ravioli), but this seared scallop ravioli is by far the most different kind of ravioli I’ve ever made. Normally, when I do any kind of pasta, I leave the meat and seafood out, especially when it comes to ravioli, I just love a good cheese filled ravioli and I usually find meat/seafood not to be needed.
But then the thought of a ravioli stuffed with pan seared scallops came to mind, and everything changed.
I mean, Pasta + Cheese + Seared Scallops + Butter? Now what’s not delicious sounding about that?
It’s the perfect combo.
Not going to lie, I was a little hesitant to post this recipe because I know some people are very serious about not serving seafood with cheese. But me?
Yeah, that’s not a “rule” I follow. Ever. I am all about seafood and cheese, and this ravioli is the perfect example that they are delicious together! Even if you do follow that kind of silly “rule”, you should seriously reconsider your ways, because this ravioli is worth breaking the “rules” for.
Trust me on this one.
OKAY, so the details. For starters, this is what I like to call cheater’s ravioli. Meaning instead of making homemade pasta dough, I used very convenient store-bought wonton wrappers in place of pasta. I know all you Italians are totally looking down on me right now, but sometimes life just does not allow time for making pasta dough from scratch. Plus, I like the fact that wonton wrappers are much lighter than pasta dough. With the seared scallops and cheese stuffed inside, I wanted a dough that wasn’t quite as heavy…wonton wrappers are the perfect fit.
The seared scallops get snuggled into a bed of ricotta and manchego cheese, then stuffed inside wontons, boiled, and tossed with a lemon rosemary butter sauce. The combo of seared scallops with a delicious buttery sauce is truly amazing. It’s like a fancy 5-star meal, but instead you made it yourself…and probably for way cheaper too!
The one thing I do want to note about this pasta is that it’s a little on the delicate side, so be sure to be gentle when working with the wontons, as they can tear easily. Another tip? The ravioli can be made and lined up in a single layer on a parchment lined baking sheet, covered, and kept in the fridge for up to a day. You can then boil them off and make the sauce just before serving. OR instead of making them ahead time, plan a girl’s night, or even a family night, sometime over the holidays and have a ravioli making party.
Yes, make ravioli, drink wine, and talk all night. Sounds pretty great to me.
I’m excited to make this recipe again next week when all of my family is in town. My cousins love seafood, so I’m hoping to make a night of ravioli making with the family.
I’m sure it will be chaotic…but still very fun…and very delicious.
Seared Scallop Ravioli with Rosemary Butter and Lemon Sauce
Servings: 8 servings
Calories Per Serving: 361 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 cup whole milk ricotta cheese
- 1/2 cup grated manchego cheese
- kosher salt and pepper
- 24 small wild caught scallops
- 2 tablespoons extra virgin olive oil
- 48 circle or square wonton wrappers
- 1. In a medium bowl, stir together the ricotta and manchego. Season with salt and pepper. 2. Heat a large skillet over medium heat. Season the scallops with salt and pepper. Add the olive oil to the skillet and when the oil shimmers, add the scallops and sear on both sides until browned, about 2-3 minutes. Remove the scallops from the skillet to a plate. Let cool. 3. Lay out about 6 wrappers. Place 1 scallop on each wrapper and then spoon 1-2 teaspoons of ricotta over the scallop. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Be sure to keep the ravioli covered as you work to prevent them from drying out.4. Return the skillet used to cook the scallops to medium high heat. Brown the butter, stirring often until the butter is golden and toasted. Add the rosemary and garlic and cook 30 seconds to a minute or until fragrant. Pour in the wine and lemon juice and bring to a boil. Add the chili flakes and season with salt and pepper. Cook 3-5 minutes. Remove from the heat and add the chives. 4. Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain. Be gentle when working with the ravioli as they are delicate. 5. Divide the ravioli among bowls and ladle the sauce overtop. Top with chives. EAT!
PS. the sauce it my favorite part…just saying.