Scallop and Thyme Ravioli
| Yield: | 6 Servings |
| Categories: | Main Dishes, Pasta, Seafood |
| 8 | oz | Sea scallops |
| Salt and freshly-ground white pepper | ||
| 4 | Sprigs fresh thyme | |
| 2 | Zucchini, (up to 3) | |
| 2 | tb | Olive oil |
| 1 | pk | Square Chinese ravioli skins (about 80) |
| 1 | Egg lightly beaten with 1 tablespoon water for egg wash | |
| 1 | qt | Fish stock |
| BEURRE BLANC SAUCE | ||
| 4 | Sticks unsalted butter (1 pound) | |
| 6 | Shallots, peeled and diced | |
| 3/4 | c | Dry white wine |
| 1/3 | c | Vinegar, about |
| 3 | tb | Heavy cream |
| 6 | Sprigs fresh thyme, chopped |
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