Valentine’S Day Special Ravioli

• 3/4 cup white flour
• 1 teaspoon white vinegar
• 1 teaspoon lemon juice
• 1 glass white wine
• 1/2 shallot
• salt
• fresh mint
• 7 ounces fava beans
• 1 clove garlic
• fresh thyme
• pepper flakes chilli
• 8 scallops
• 1 pinch smoked paprika
• 5/8 cup semolina fine flour
• 1 teaspoon lemon juice
• 1 pinch mace
• 2 1/2 ounces crab
• 1 olive oil spoon
• 2 medium eggs
• 3 1/2 ounces burrata

1. Mix the flours with salt and form a fountain. Put in the middle of the fountain the eggs and olive oil and start mixing the eggs with a fork. Once they are mixed thoroughly, start bringing in the flour. When all the flour is mixed in start kneading the dough with your hands. Knead on a flour-dusted surface for at least 10/15 minutes for a perfect result. Make a nice and smooth ball. Wrap in cling film and let it rest for 30 minutes. Meanwhile prepare the fillings to stuff your ravioli. Drain the burrata of all the water with a strainer. Mix the crab with lemon juice, mace and smoked paprika.
2. Divide your dough in smaller balls and take 2 of them to make the hearts. Flatten with your hands or the rolling pin so it can fit the thickest setting of your pasta machine. Use the thickest setting three times and each time fold the dough like a wallet. Use all the settings up to 7 once. Take a heart-shaped pasta cutter and put it on the pasta layers to form heart. Dust with flour.
3. Put a spoon of burrata at the centre of every heart. Brush the edges of each raviolo with egg white using a brush or your finger. Lay another sheet of pasta on top of the ravioli, then press the pasta sheets together to seal the edges, squeezing out as much air as possible.
4. Take the other 2 smaller balls and repeat the process above to form layer. This time though use a round pasta cutter. Put a spoon of the crab filling at the centre of every raviolo. Brush the edges of each raviolo with egg white using a brush or your finger. Fold over the pasta as to create a half moon, then press the pasta edges together to seal them, squeezing out as much air as possible. Dust with flour.
5. To prepare the first sauce, saute the oil, garlic, thyme and chilli flakes.When the garlic gets golden brown, add the scallops and a glass of wine. Let it evaporate over high fire. Turn off the fire and now you can either blend the scallops or chop them with a spoon. nhop the shallots and saute' in olive oil until transparent. Chop the fava beans in a pestle and mortar. Add the lemon juice, olive oil, mint, salt and pepper and keep chopping. Add the pesto to the shallots.
6. Boil water in a deep pan and season with salt. When boiling, add the ravioli. Take out 1 glass of cooking water. Add half glass to the scallops and half to the pesto. Drain the ravioli and add the burrata ones to the scallops and the crab ones to the pesto. Saute for a couple of minutes and serve warm garnishing with black pepper and chilli flakes the burrata ravioli and with black pepper and fresh mint leaves the crab ravioli. Enjoy it

white flour, white vinegar, lemon juice, glass white wine, shallot, salt, fresh mint, fava beans, clove garlic, thyme, pepper, paprika, flour, lemon juice, mace, crab, olive oil, eggs, burrata

Taken from www.yummly.com/recipe/Valentines-day-special-Ravioli-1505302 (may not work)