Step up your pasta game with this delectable Seared Scallop Ravioli with Lemon Rosemary Butter Sauce!
Forget the fancy restaurants and make your own scallop ravioli at home. All you need is a little “can do” attitude, ingredients… and, well, the patience to make pasta.
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If you’re a wunderkind in the kitchen, I fully expect you will make your pasta from scratch, but for everyone else, halfbakedharvest.com recommends saving time by replacing your pasta with wonton wrappers. Genius, right?! Not only are they a quick-fix for a quick meal but they are lighter and won’t weigh you down like a full pasta meal. How did we all not think of this before?
Seared scallops 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 in a delicious buttery sauce is truly amazing!
Check out the ingredients you’ll need for this amazing recipe:
- Ricotta Cheese
- Manchego Cheese
- Wild Scallops
- Extra Virgin Olive Oil
- Wonton Wrappers (or pre-made/homemade ravioli pasta)
Now that you have the ingredients, find out how to put them all together! Get the full recipe at Half Baked Harvest.