Homemade Ravioli w/ Scallop, Chives, Gobo & Ricotta Stuffing

Konichiwa! I'm back from Tokyo, Japan & have yet to find time to do up a post on it. I promise the post will definitely be up next week! 

& good news! In partnership with Luzerne Global, I am coming up with a series of recipes featuring different tableware collections ideal for brunch from Luzerne. #brunchwithluzerne

To celebrate this exciting news, we are giving away 3 sets of tableware from Luzerne Global's 2016 stunning Lava collection worth 199SGD each! All you have to do is to follow @luzerneglobal on instagram and like their Facebook page! It's that easy! Contest end on the 31st of August. 3 lucky winners will be chosen randomly using a name picker.

Featuring Wonderland collection this week, I have decided to come up with a brunch recipe that has a classic touch to it. Homemade stuffed ravioli from scratch served in 2 different style.

Wonderland collection is inspired by the design of the musical instrument - trumpet. SImplistic classy white tableware with narrow to wide cone liked design. Match perfectly with tasty filled homemade ravioli with nutritional gobo, fresh scallop, chives, ricotta & parmiggiano cheese.

INGREDIENTS - 2 - 3 Servings - 1.5 HOURS

Homemade Pasta Skin

  • 400 g of all purpose flour
  • 4 eggs
  • 4 tbs of olive oil
  • pinch of salt

Scallop, Gobo, Chives & Ricotta Stuffing

  • 3 big size fresh scallops, chop into bits or food process into paste
  • 50 g of chives, chopped
  • 40 g of gobo (burdock root), chop into bits
  • 5 g of dill
  • 150 g of ricotta
  • 5 tbs of grated parmiggiano reggiano
  • 2 tbs of soy sauce
  • a dash of white pepper


  1. 500ml of chicken stock
  2. 40g of dried scallops
  3. a handful of sugar snap peas


  1. 3 tbs of fresh squeeze lemon juice
  2. 3 tbs of melted butter
  3. dill for garnishing
  4. a pinch of salt


Scallop, Gobo, Chives & Ricotta Stuffing

Combine minced/chopped fresh scallop, gobo, chives, dill, parmiggiano, soy sauce,  & ricotta cheese in a mixing bowl and mix till well incorporated. Set in the chiller till the pasta sheet is ready for stuffing.

Homemade Pasta Skin

Pour 400 g of the flour onto a clean surface with big working area. Dig a well right in the center for you to crack the eggs right in. Make sure the well is enclosed by the flour so as to prevent the eggs from flowing out.  
Lightly season with salt & pour in half of the olive oil into the well, & crack 2 eggs. Using a fork, lightly beat the eggs in the well. Start cracking the next 2 eggs into the well and beat well to combine. Be very careful with it as you do not want the eggs to overflow/leak out from the well. 

With the fork, start incorporating the flour mixture in with the beaten egg. After incorporating 2/3 of the flour, a ball of dough should form. Slab in the rest of the dry flour from the side on the dough. Start kneading till ball of dough comes off clean & should not stick to the board. If it's too wet, adjust by adding more flour.
Clean wrap it and store in the fridge for at least 30 minutes to firm up the dough.

Note: If you're not confident in doing with 4 eggs at one go, you can split the flour in half and do in 2 separate batches. 


Remove the pasta dough from the chiller, dust with more flour and flatten the dough. If you have a pasta machine, set the dough flattening knob to the widest setting. Dust & flatten the dough a little before putting it through the pasta machine. Then repeat the process by adjusting the knob down by one size at a time to the desired thickness (Ideal:1mm thick).

If the flattened dough is too long, cut it into length of 35cm x10 cm width sheets for easy handling. On a clean surface with a flattened sheet, spoon in 1 tbs of filling at a time leaving about 5 cm from each filling on the same sheet. Brush the edges around the fillings with water and cover it tightly with another sheet leaving no air pockets in it. Using a ravioli cutter or knife, cut the desired ravioli shape out around the edges of each fillings.

If you are not cooking t ravioli right away, you can freeze it in the freezer.

If you do not have a pasta machine, use a rolling pin to flatten the dough into 1mm thickness. Cut into sheets of 35cm length and 10cm wide.

In a pot of boiling water, turn down the heat to prevent vigorous boiling and gently lay in the ravioli & cook for about 3 minutes to so until ravioli just about to float onto the surface. You’re ready to serve this in soup or on its own.

Soup - In a pot pour the chicken stock in & cook with dried scallops (washed) for at least 15 minutes under medium low heat. Blanch the sugar snap peas for 1 - 2 minutes & set aside to serve with ravioli. Ladle the soup in a ravioli filled bowl. Garnish with dill.

Dry - Mix lemon juice, butter & salt. Spoon it over the boiled ravioli and garnish with dill