Ricotta Ravioli with Parmesan Foam

For the pasta dough, mix eggs, durum wheat semolina, flour, olive oil and salt and knead well. Wrap the dough in cling film and rest for 120 minutes.

For the filling, render the butter and lightly cook the chopped arugula in it. Mix with the ricotta. Season well with salt and freshly ground pepper.

Roll out the dough very finely and spread it out on a floured work surface. Every 6 # 8 cm form a small mound of the ricotta mixture with a coffee spoon. Brush the dough with the egg yolk and place a second narrow layer of pasta dough on top.

Press lightly with your hand around the filling and cut out with a round or serrated ring.

Boil the chicken stock with 3, 5 tbsp. butter and the whipped cream a little bit. Add the grated Parmesan cheese. Season to taste with salt and pepper and whip with a hand blender before serving.

Boil the ravioli briefly in salted water with a little olive oil. Depending on the thickness of the dough, only 2 to 3 min, so that the ravioli still remain al dente.

Season the scallops with salt and fry them briefly in a small frying pan with 1 tsp butter. They should be just warm inside.

Place a scallop in the center of the plate and arrange the ravioli around it. Pour over the Parmesan foam.

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