Overview

Difficulty: Medium

Servings: 4

Preparation Time: 20 mins

Cooking Time: 50 mins

Download Recipe

Ingredients


For the vinaigrette and scallops:

For the filling:
For the pasta dough:
  • 100 g lentils
  • 250 g root vegetables
  • 3-4 tablespoons butter
  • 250 ml chicken stock (or fish stock)
  • 3 tomatoes
  • 2 spring onions or 1 bunch chives
  • 125 ml champagne
  • Salt, pepper
  • 12 scallops, cleaned and shelled (about 400g)
  • 1 garlic clove
  • 100 g floury potatoes
  • 200 g beetroots
  • 2 tablespoons butter
  • 4 sprigs oregano
  • 150 g Ricotta
  • 75 g grated Parmesan
  • Salt, pepper, nutmeg
  • 200 g fine Italian pasta semolina flour (may substitute coarse-grained wheat flour) and a little semolina for fluring the work surface
  • Salt
  • 2 eggs
  • 1 tablespoon olive oil

Methods

1. Combine semolina flour, salt, eggs and olive oil in the MaxxiMUM Kitchen Machine’s mixing bowl and knead for 5 minutes using the dough hook attachment until you have a firm, smooth dough. Wrap pasta dough in clingfilm and let rest for at least 30 minutes. Soak lentils in warm water.

2. Peel and slice garlic, potatoes and beetroots. In a saucepan, combine butter, 125 ml water and a pinch of salt, cover and braise over low heat for 25 minutes until tender. Purée with the MaxxiMUM mixer attachment. Pluck oregano leaves from stems and chop. Add Ricotta and herbs to the puréed mixture and purée finely. Season to taste with salt, pepper and nutmeg.

3. In the meantime, prepare the vinaigrette: Drain lentils and boil in fresh water as per package directions until nearly tender, drain again and plunge the lentils into ice water. Clean root vegetables, cut into 5 mm cubes and braise with 1 tablespoon butter, 1 tablespoon stock and a pinch of salt over low heat for 10 minutes. Rinse spring onions.

4. Rinse tomatoes, dice and remove seeds and cores. (If desired, first blanch the ingredients in boiling water, then plunge them into ice water and remove their peels.) Finely chop spring onions. Combine these vegetables with lentils. Pour on 3 to 4 tablespoons champagne, stir in half the remaining stock and reduce briefly.

5. Using the MaxxiMUM pasta attachment for lasagne, roll out pasta dough into a thin sheet. At the fish, process twice at the second-thinnest setting. Cover finished pasta sheets with clingfim.

6. For square ravioli, arrange teaspoonfuls of filling on the pasta sheets in two rows and brush a very thin coating of water onto the dough. Carefully cover with a second pasta sheet, press firmly on the edges of the ravioli with your fingers and cut into squares using a pastry wheel or knife. Place ravioli on a kitchen cloth sprinkled with semolina flour, cover with a second cloth and refrigerate.

7. Bring a large pot of salted water to a boil. In the meantime, briefly rinse scallops, drain and pat dry with paper towels. Cut the red roe from the white scallop fish. Cut white fish in half crosswise. In a non-stick pan, sauté scallops in 2 tablespoons of butter over medium heat for 2 minutes. Pour the remaining champagne and stock.

8. Remove scallops and add lentils, tomatoes and chives to the pan. Boil for 2 minutes, stir in remaining butter and season to taste. At the same time, place ravioli in boiling water, reduce heat and simmer for about 4 minutes until done. Remove ravioli from the water using a slotted spoon and arrange ravioli, lentils and scallops on plates.

Tip: You can also make a larger batch of ravioli, freeze and simply boil them in water as needed. In this case the cooking time is about 8 minutes.

Recommended products

Kitchen Machine Styline

A powerful kitchen machine that boasts an award-winning design and exceptional Bosch quality, the MUM5 is a true all-rounder.

Find out more

Product Used

Sold to millions – tested by millions

Whatever your needs, Bosch offers the right kitchen machine to give you perfect results when preparing meals.

Find out more

Related Recipes

Beef Wellington

Salted Baked Fish

Whole Steamed Sea Bass with Preserved Chinese Lettuce, Mushroom and Fresh Chilli Dip

Vegetarian Pot with Mixed Vegetables and Quail Eggs

MyBosch

Register for product warranty and enable us to reach out to you with tips & tricks for the usage of your appliance.

Our Service

We’re here to help, before and after your purchase.

Customer Care Centre

Address: 38C Jalan Pemimpin, #01-01, Singapore 577180

Open from Mon - Fri, 8.30 AM - 5.30 PM (Closed on Sat/Sun and PH). Visits are strictly by appointment only, and can be made via l.ead.me/csappointment

Customer Care Hotline

Phone: +65 6751 5000

Monday to Friday: 9am to 6pm Saturday: 9am to 1pm (Closed on Sun and PH)

WhatsApp Service:

We are committed to serve you better. Simply drop us a query through WhatsApp at +65 9727 8440.

While we endeavor to provide you with help as best as possible, there will be times where we will get back to you the next working day.

Thank you for your support and we look forward to be of continuous service to you.

Experience Bosch

Discover quality, perfection, and reliability.

Experience Centre

Address: 11 Bishan St 21, #04-02, Bosch Building, Singapore 573943

Tel: +65 6356 1080

Email: bsh.ec@bshg.com

We are happy to announce that the Experience Centre will resume normal operating hours from 1 Oct 2020 onwards, Mon - Fri, 9am - 6pm (exclude PHs). We seek your understanding and cooperation with the following safe distancing measures to ensure Experience Centre remains a safe environment for everyone.

Visits by appointment are strongly encouraged. Please email us at bsh.ec@bshg.com to make one. All customers are required to complete two SafeEntry scans, one at the main lobby and another before entering the Experience Centre.

Dealer Locator

Find dealers or service shops near you!