PASTA E PANI RAVIOLO APERTO

Pasta e Pani Raviolo Aperto

Source: by: Chef Angelo Serre - Pasta E Pani, Virginia Beach - Source: 13News Lunchbreak May 22 , 2001

8 sheets fresh pasta, cut 4 x 4
1 pound fresh sea scallops
2 medium garlic cloves, sliced
3 ounces celery, julienne
3 ounces carrots, julienne
3 ounces zucchini, julienne
4 ounces mushrooms, diced
2 medium ripe fresh tomatoes, diced
1/2 cup dry white wine
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 ounces soft butter unsalted
6 leaves fresh basil, julienne
Salt and pepper to taste
4 ounces parmesan cheese

Cooking square pasta: In a large shallow pot, put 3 quarts water with 1 tablespoon salt and 1 tablespoons olive oil and bring to a boil. Add the pasta 1 sheet at a time; let it cook for 4-5 minutes, drain the pasta and separate the sheets placing them on a kitchen towel or paper towel.

In a large skillet, add olive oil, let it get hot, add garlic and cook until light golden. Add scallops, saut