Wild Mushroom Ravioli with Seared Scallops and Lemon-Herb Butter Sauce
Wild Mushroom Ravioli with Seared Scallops and Lemon-Herb Butter Sauce
Ingredients
For the Wild Mushroom Ravioli
- 1 pound fresh pasta sheets, organic, store-bought or homemade
- 8 ounces mixed wild mushrooms, organic, such as cremini, shiitake, and oyster, finely chopped
- 1 shallot, organic, finely minced
- 1 garlic clove, organic, minced
- 1 tablespoon extra virgin olive oil, organic
- 1/2 cup ricotta cheese, organic, whole milk
- 1/4 cup Parmesan cheese, freshly grated
- 1 tablespoon fresh parsley, organic, chopped
- 1 egg yolk, organic, pasture-raised
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup all-purpose flour, organic, for dusting
For the Seared Scallops
- 12 large sea scallops, wild-caught, U/10-U/20, patted very dry
- 1 tablespoon ghee, organic, or high-heat oil like avocado oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Herb Butter Sauce
- 1/2 cup unsalted butter, organic, grass-fed
- 1 garlic clove, organic, minced
- 2 tablespoons fresh lemon juice, organic
- 1 tablespoon fresh parsley, organic, chopped
- 1 tablespoon fresh chives, organic, chopped
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1 tablespoon fresh parsley, organic, chopped
- 2 tablespoons Parmesan cheese, freshly grated
Instructions
- 1
Prepare the ravioli filling: Heat 1 tablespoon of organic extra virgin olive oil in a large skillet over medium heat. Add the minced organic shallot and cook until softened, about 2-3 minutes. Add the minced organic garlic clove and cook for another minute until fragrant.
⏱️ 5 min
- 2
Add the finely chopped organic mixed wild mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8-10 minutes. Remove from heat and let cool slightly.
⏱️ 10 min
- 3
In a medium bowl, combine the cooled mushroom mixture with organic whole milk ricotta cheese, freshly grated Parmesan cheese, chopped organic fresh parsley, organic pasture-raised egg yolk, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Mix well until thoroughly combined. Taste and adjust seasoning if needed.
⏱️ 5 min
- 4
Assemble the ravioli: Lay out the organic fresh pasta sheets on a lightly floured surface. If using wider sheets, cut them into approximately 3-inch wide strips. Place about 1 teaspoon of the mushroom filling every 1 1/2 to 2 inches along one strip of pasta. Lightly brush the edges of the pasta around the filling with water.
⏱️ 10 min
- 5
Carefully place another pasta strip over the top, aligning the edges. Gently press around each mound of filling to seal, pushing out any air. Use a ravioli cutter or a knife to cut out individual ravioli. Ensure the edges are well-sealed to prevent filling from escaping during cooking. Repeat with remaining pasta and filling. Place finished ravioli on a lightly floured baking sheet.
⏱️ 15 min
- 6
Prepare the Lemon-Herb Butter Sauce: In a small saucepan, melt 1/2 cup organic grass-fed unsalted butter over medium-low heat. Add the minced organic garlic clove and cook for 1 minute until fragrant. Remove from heat and stir in the organic fresh lemon juice, chopped organic fresh parsley, and chopped organic fresh chives. Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Keep warm.
⏱️ 5 min
- 7
Cook the ravioli: Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface and the pasta is al dente. Use a slotted spoon to transfer the cooked ravioli directly into the warm lemon-herb butter sauce.
⏱️ 8 min
- 8
Sear the scallops: While the ravioli cooks, heat a large, heavy-bottomed skillet (preferably cast iron) over high heat until it's smoking hot. Add 1 tablespoon organic ghee (or avocado oil). Season the wild-caught sea scallops generously with sea salt and freshly ground black pepper on both sides.
⏱️ 2 min
- 9
Place the scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout. Do not move them during searing to achieve a good crust.
⏱️ 4 min
- 10
To serve, divide the wild mushroom ravioli and lemon-herb butter sauce among four plates. Top each serving with 3 seared scallops. Garnish with additional chopped organic fresh parsley and freshly grated Parmesan cheese. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Wild Mushroom Ravioli with Seared Scallops and Lemon-Herb Butter Sauce
For the Wild Mushroom Ravioli
- 1 pound fresh pasta sheets, organic, store-bought or homemade
- 8 ounces mixed wild mushrooms, organic, such as cremini, shiitake, and oyster, finely chopped
- 1 shallot, organic, finely minced
- 1 garlic clove, organic, minced
- 1 tablespoon extra virgin olive oil, organic
- 1/2 cup ricotta cheese, organic, whole milk
- 1/4 cup Parmesan cheese, freshly grated
- 1 tablespoon fresh parsley, organic, chopped
- 1 egg yolk, organic, pasture-raised
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup all-purpose flour, organic, for dusting
For the Seared Scallops
- 12 large sea scallops, wild-caught, U/10-U/20, patted very dry
- 1 tablespoon ghee, organic, or high-heat oil like avocado oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Herb Butter Sauce
- 1/2 cup unsalted butter, organic, grass-fed
- 1 garlic clove, organic, minced
- 2 tablespoons fresh lemon juice, organic
- 1 tablespoon fresh parsley, organic, chopped
- 1 tablespoon fresh chives, organic, chopped
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1 tablespoon fresh parsley, organic, chopped
- 2 tablespoons Parmesan cheese, freshly grated
Instructions
- 1
Prepare the ravioli filling: Heat 1 tablespoon of organic extra virgin olive oil in a large skillet over medium heat. Add the minced organic shallot and cook until softened, about 2-3 minutes. Add the minced organic garlic clove and cook for another minute until fragrant.
⏱️ 5 min - 2
Add the finely chopped organic mixed wild mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8-10 minutes. Remove from heat and let cool slightly.
⏱️ 10 min - 3
In a medium bowl, combine the cooled mushroom mixture with organic whole milk ricotta cheese, freshly grated Parmesan cheese, chopped organic fresh parsley, organic pasture-raised egg yolk, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Mix well until thoroughly combined. Taste and adjust seasoning if needed.
⏱️ 5 min - 4
Assemble the ravioli: Lay out the organic fresh pasta sheets on a lightly floured surface. If using wider sheets, cut them into approximately 3-inch wide strips. Place about 1 teaspoon of the mushroom filling every 1 1/2 to 2 inches along one strip of pasta. Lightly brush the edges of the pasta around the filling with water.
⏱️ 10 min - 5
Carefully place another pasta strip over the top, aligning the edges. Gently press around each mound of filling to seal, pushing out any air. Use a ravioli cutter or a knife to cut out individual ravioli. Ensure the edges are well-sealed to prevent filling from escaping during cooking. Repeat with remaining pasta and filling. Place finished ravioli on a lightly floured baking sheet.
⏱️ 15 min - 6
Prepare the Lemon-Herb Butter Sauce: In a small saucepan, melt 1/2 cup organic grass-fed unsalted butter over medium-low heat. Add the minced organic garlic clove and cook for 1 minute until fragrant. Remove from heat and stir in the organic fresh lemon juice, chopped organic fresh parsley, and chopped organic fresh chives. Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Keep warm.
⏱️ 5 min - 7
Cook the ravioli: Bring a large pot of salted water to a rolling boil. Carefully add the ravioli in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface and the pasta is al dente. Use a slotted spoon to transfer the cooked ravioli directly into the warm lemon-herb butter sauce.
⏱️ 8 min - 8
Sear the scallops: While the ravioli cooks, heat a large, heavy-bottomed skillet (preferably cast iron) over high heat until it's smoking hot. Add 1 tablespoon organic ghee (or avocado oil). Season the wild-caught sea scallops generously with sea salt and freshly ground black pepper on both sides.
⏱️ 2 min - 9
Place the scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout. Do not move them during searing to achieve a good crust.
⏱️ 4 min - 10
To serve, divide the wild mushroom ravioli and lemon-herb butter sauce among four plates. Top each serving with 3 seared scallops. Garnish with additional chopped organic fresh parsley and freshly grated Parmesan cheese. Serve immediately.
⏱️ 3 min