**DONOTDELETE**
06-02-2002, 01:27 PM
Ravioli Arcodoro
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 sprig fresh parsley, finely chopped
6 jumbo scallops
6 jumbo shrimp, peeled and deveined
Salt and ground black pepper to taste
2 egg yolks
1/2 cup grated pecorino Sardo or Parmigiano Reggiano
2 sheets Sardinian pane Carasau, crushed, or 1/2 cup plain bread crumbs
1 tablespoon soy sauce
3/4 pound ricotta
1 teaspoon mosto grape reduction (optional)
Sheets of fresh pasta
10 leaves fresh sage, finely chopped, plus more leaves for garnish
1 tablespoon unsalted butter
Caviar (optional)
Heat 1 tablespoon oil in medium saucepan. Sauté garlic until browned. Add half the parsley. Add scallops and shrimp, and cook until golden. Salt and pepper to taste; set aside to cool. In a food processor, lightly blend seafood mixture with yolks, pecorino, bread, soy, ricotta, mosto and remaining parsley. Resulting mixture will be coarse with seafood pieces. Pipe through a pastry bag in small mounds onto pasta sheets. Cover each with another pasta sheet and cut between mounds, sealing edges with a fork. Boil in salted water until al dente.
In another saucepan, heat remaining 1 tablespoon oil. Add chopped sage and cooked pasta. Toss gently to coat. Add butter and toss until melted. To serve, transfer to plates and decorate with sage leaves and caviar. Makes 6 servings.
Arcodoro's winning ravioli (http://www.chron.com/cs/CDA/story.hts/texas/1418166)
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1 sprig fresh parsley, finely chopped
6 jumbo scallops
6 jumbo shrimp, peeled and deveined
Salt and ground black pepper to taste
2 egg yolks
1/2 cup grated pecorino Sardo or Parmigiano Reggiano
2 sheets Sardinian pane Carasau, crushed, or 1/2 cup plain bread crumbs
1 tablespoon soy sauce
3/4 pound ricotta
1 teaspoon mosto grape reduction (optional)
Sheets of fresh pasta
10 leaves fresh sage, finely chopped, plus more leaves for garnish
1 tablespoon unsalted butter
Caviar (optional)
Heat 1 tablespoon oil in medium saucepan. Sauté garlic until browned. Add half the parsley. Add scallops and shrimp, and cook until golden. Salt and pepper to taste; set aside to cool. In a food processor, lightly blend seafood mixture with yolks, pecorino, bread, soy, ricotta, mosto and remaining parsley. Resulting mixture will be coarse with seafood pieces. Pipe through a pastry bag in small mounds onto pasta sheets. Cover each with another pasta sheet and cut between mounds, sealing edges with a fork. Boil in salted water until al dente.
In another saucepan, heat remaining 1 tablespoon oil. Add chopped sage and cooked pasta. Toss gently to coat. Add butter and toss until melted. To serve, transfer to plates and decorate with sage leaves and caviar. Makes 6 servings.
Arcodoro's winning ravioli (http://www.chron.com/cs/CDA/story.hts/texas/1418166)