Pasta e Pani Raviolo Aperto


  • 8 sheets fresh pasta, cut 4 x 4
  • 1 lbs fresh sea scallops
  • 2 medium garlic cloves, sliced
  • 3 oz celery, julienne
  • 3 oz carrots, julienne
  • 3 oz zucchini, julienne
  • 4 oz mushrooms, diced
  • 2 medium ripe fresh tomatoes, diced
  • 1/2 cup dry white wine
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 8 oz soft butter unsalted
  • 6 leaves fresh basil, julienne
  • Salt and pepper to taste
  • 4 oz parmesan cheese


Cooking square pasta: In a large shallow pot, put 3 quarts water with 1 Tbsp salt and 1 Tbsp olive oil and bring to a boil. Add the pasta 1 sheet at a time; let it cook for 4-5 minutes, drain the pasta and separate the sheets placing them on a kitchen towel or paper towel.

In a large skillet, add olive oil, let it get hot, add garlic and cook until light golden. Add scallops, sauté for 2 minutes on both sides. Add vegetables, tomatoes, let it cook for 5 minutes, add wine and the vinegar and let reduce, then add salt and pepper to taste.

Place the mixture of scallops with a slotted spoon over precooked square pasta, leaving some of the juice in the pan. Cover the mixture with another square pasta. Put the pan with juice back on the fire and add the parmesan and soft butter, mixing it with a whisk until it becomes creamy. Put it over the pasta and serve, sprinkle with chopped fresh basil.

Makes 4

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