Ravioli With Scallops

Preparation:

Preparation: Wet the pancarré in the milk, mix the flour with the whole eggs, the salt and the water necessary to obtain a homogeneous mixture and let it rest for 30 minutes. Steam the scallops in a pan with an inch of water, remove the molluscs and remove the earth residues, keeping only the nut and the red coral. Remove 6 of them, chop the others and mix them with the squeezed bread, the egg yolks, the thyme, salt and pepper. Roll out the dough and prepare 2 equal sheets. Place the piles of filling on the first, cover with the other, cut out the ravioli with the wheel and press the edges to seal them. Saute the chopped spring onions in the extra-virgin olive oil, add the 6 chopped scallops, the wine, the cream and the coriander and reduce for 7-8 minutes, stirring, salt and pepper. Boil the ravioli al dente in salted water, season with the scallop sauce and serve.