Recipe: Scallop and Thyme Ravioli with Beurre Blanc Sauce

This is a different recipe but at least can give you an idea for cooking the Scallop Raviolis. For the sauce you can search under Zucca, which is another name for Pumpkin. I know that I had seen that sauce in one of my cookbooks, but I will have to search for it. Maybe someone else has it available.

Scallop and Thyme Ravioli with Beurre Blanc Sauce
Yield: 6 Servings
Recipe by: David Rosengarten

8 oz sea scallops
salt and freshly-ground white pepper
4 sprigs fresh thyme
2 zucchini, (up to 3)
2 tb olive oil
1 pkg square Chinese ravioli skins (about; 80)
1 egg lightly beaten with 1 tablespoon water for egg
1 qt fish stock

BEURRE BLANC SAUCE:
4 sticks unsalted butter (1 pound)
6 shallots, peeled and diced
3/4 c dry white wine
1/3 c vinegar, about
3 tb heavy cream
6 sprigs fresh thyme, chopped

Cut scallops into small cubes. Season generously with salt, pepper and leaves from thyme sprigs. Stir well and set aside for 10 minutes. Meanwhile evenly peel zucchini skins about 1/8-inch thick and cut into 3/4 x 1/2-inch rectangles you should have about 100 pieces. Reserve pulp for another use. Heat olive oil with a dash of water in a skillet and saute zucchini rectangles 1 to 2 minutes until just tender. Season with salt and pepper. Working one at a time, lay a ravioli skin on dry work surface and brush edges with egg wash. Layer one zucchini square in center, top with teaspoon of cubed scallops and then with another zucchini square. Cover with another ravioli skin and gently press edges to seal. Repeat until all filling is used up. Cover and refrigerate while you prepare sauce.

In a saucepan over medium heat melt 1 tablespoon of butter and saut shallots until they wilt, about 2 minutes. Add white wine and reduce liquid to a glaze. Add vinegar and reduce to a glaze. Add cream, stir and reduce until thickened. Reduce heat to low, add thyme and begin to add remaining butter, 1 tablespoon at a time, whisking constantly. Move pan on and off heat as needed to keep sauce melting to a creamy consistency. Season to taste with salt, pepper and a dash of vinegar, if needed. Keep warm over very low heat while you finish ravioli.

In a wide saucepan heat fish stock to simmering. Add ravioli and poach them in batches for 2 minutes, or until they rise to surface. Remove with a slotted spoon and dip in sauce, coating them thoroughly. Serve in warmed plates, garnished with a few zucchini squares.