Herb‑filled Ravioli with Asparagus and Scallops

Ingredients

• 8 scallops (ready to cook)
• 2 tbsp sunflower oil
• 1 handful chervil
• 4 sprigs Parsley
• 2 tbsp olive oil
• 2 Eggs
• 1 tsp salt
• 250 g flour
• 500 g asparagus
• 1 tsp sugar
• Salt
• 1 tbsp butter
• 200 ml dry white wine
• 150 ml Heavy Cream
• freshly grated nutmeg

Instructions

1. 1.

   Wash and pat dry the chervil and parsley, remove leaves except a few for garnish, then finely mix with olive oil and eggs. Add salt, flour, and a little water to knead into a firm dough; wrap in plastic and chill for about 20 minutes.

2. 2.

   While the dough rests, peel the asparagus. Cover the skins in a pot of water, add sugar, 1 tsp salt, and butter, and simmer for about 15 minutes. Strain, cut the asparagus into ~3 cm pieces, and cook in the broth for 15‑20 minutes. Take out about 200 ml of broth, bring to a boil with white wine, reduce by half, then add cream and season with salt and nutmeg.

3. 3.

   Roll out the dough thinly and cut into squares about 10 cm long using a pastry cutter. Boil in salted water for 3‑4 minutes until al dente.

4. 4.

   Wash and pat dry the scallops, then sear them in hot oil for about 2 minutes per side until golden brown; season with salt.

5. 5.

   Use a slotted spoon to lift the ravioli from the water, drain, and arrange on plates alongside the drained asparagus pieces, alternating both on each plate.

6. 6.

   Whisk the sauce until frothy and drizzle over the ravioli. Top with scallops and garnish with chervil before serving immediately.