Shrimp and Scallop Ravioli with a Limóncello Cream Sauce

Ravioli Dough:

  • 2 cups unbleached four
  • 2 eggs, beaten
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • A couple drops of water (to use to get the dough together)
  • Additional egg for egg wash


  • 1 lb scallops, muscle removed, cooked and diced into small chunks
  • 1 lb medium shrimp. Cooked and diced into small chunks When combined you should have 2 heaping cups of shrimp/scallop meat
  • 2 garlic cloves, diced
  • 1 large shallot, finely chopped
  • 1 teaspoon limoncello, or lemon juice
  • 1/4 cup ricotta
  • 1 heaping tablespoon mascarpone cheese
  • 2 teaspoons chopped parsley

Limoncello Cream Sauce:

  • 4 tablespoons of limoncello
  • 2 or 3 tablespoons of lemon juice
  • 1 stick of unsalted butter
  • Heavy cream to thicken

The dough comes together fast when made in a food processor, but can also be done by hand. Put the dry ingredients in and pulse, then add the wet ingredients and process until the dough forms into balls. Wrap the dough in plastic and let rest for 20 minutes. This will yield about 30 ravioli

Add olive oil to the sauté pan, followed by garlic and shallot. Cook for a minute or two and add the cooked seafood and parsley. Toss until coated and then remove from heat. Let cool

Put the cooled mixture into a bowl and mix in the ricotta and mascarpone

Roll dough out into a flat sheet. Place heaping teaspoons of filling on the top half of the sheet, using egg wash in between filing and on the bottom half of the sheet. Fold over and seal around filling. Cut to make individual ravioli.

Ravioli are ready to boil or freeze. To freeze, place on a sheet pan and then transfer to zip lock bag once frozen.

For the sauce, simmer the limoncello and lemon juice together. Whisk in the butter until well incorporated, adding a little bit of cream for thickness. For this recipe, you only want to drizzle the sauce over the ravioli not have them swimming.