Scallop Spelt Flour Ravioli in Butter and Sage Sauce with Roasted Pumpkin, Rocket and Goats Cheese Salad

This dish we (and I must stress 'we' as my husband probably did the majority!) cooked last night was inspired by Janella Purcell when I saw her make scallop ravioli on Good Chef Bad Chef with spelt wholemeal flour. I have seen spelt used in many dishes but I have been hesitant to buy it as it is so expensive. For those of you who don't know spelt flour is an ancient wheat grain that is easier to digest and lower in gluten then todays wheat.

Well my husband made the pasta and rolled it out, and it looked amazing, the texture was not as silky as refined wheat flour but was still very smooth. I coated our scallops (small scallops with no roe) in olive oil, garlic and seasoning before placing one scallop into the middle of a pasta round and using water to stick another round on top. I sadly did not photograph any of this process as we had guests over and I simply forgot (again!).
The ravioli were cooked in boiling water for a couple of minutes only, just until the pasta is cooked. Our scallops were just a tad bit small and ever so slightly over cooked. We served with a butter and sage sauce (heat butter to a froth, throw in sage then a squeeze of lemon).

We served the scallop ravioli with pumpkin (roasted with cinnamon and allspice), tossed with some rocket leaves and lemon pepper goats cheese.

Everything came together really well, the flavours of the warm pumpkin salad complimented the scallops really well. When you sliced open the ravioli the scallop juices oozed out mixing with the butter sauce. The spelt pasta was great, and the flavour not incredibly different to modern wheat. I can see why spelt is becoming so popular as a wheat alternative. Overall a very delicious dish.