2 tablespoons celery, chopped
2 tablespoons carrots, chopped
2 tablespoons onions, chopped
1 tablespoon olive oil
¼ cup cream cheese
¼ cup Parmesan cheese
2 tablespoons parsley, chopped
½ tablespoon fresh thyme, chopped
¼ cup bay shrimp
¼ lobster meat, cooked
¼ cup sea scallops, cooked
6 each egg roll skins
½ cup egg wash
Cook the scallops by bringing 3 cups of water to a boil and cooking for 3 minutes. Set aside.
In a sauté pan over medium high heat, add the olive oil and cook the celery, carrots and onions for two to three minutes, until still slightly crisp.
Chop shrimp, lobster and scallops, being careful not to over-chop.
While the sautéed vegetables are still warm combine with the cream cheese, Parmesan, parsley and thyme.
Combine the seafood and vegetable mix and place about 1 tablespoon on the egg roll skin. Brush the egg wash around the skin and top with another egg roll skin. Press edges tightly together and cut out ravioli (or use a press), making sure that you don’t leave a lot of air in the pocket.
Steam the raviolis for about two to three minutes. When all are cooked, add the sauce (below).
½ cup heavy cream
1 teaspoon garlic, crushed
1 tablespoon Parmesan cheese
1 tablespoon parsley, chopped
In a sauté pan over medium heat, cook garlic for 90 seconds over medium high heat. Add the cream and cook for two more minutes. Add the Parmesan and parsley, combine thoroughly, and serve over the raviolis.