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1
Lay out 18 Won Ton wrappers and brush with egg wash. On each wrapper place 1 scallop slice, 1 mozzarella slice and 1 chervil leaf.
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2
Cover each of the 18 ravioli with second Won Ton wrapper.
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3
Press firmly around each ravioli to seal edges.
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4
Cut each ravioli with a 2 1/2-inch cutter to produce a circular ravioli.
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5
Place ravioli on a tray, cover with plastic wrap and refrigerate until needed.
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6
Add oil to hot pan and add shallot.
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7
Cook 1 minute until fragrant; add portabella stems.
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8
Cook 2 to 3 minutes until soft.
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9
Add sherry; stir until almost dry.
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10
Add pepper and cream.
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11
Simmer until reduced by one-quarter.
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12
Add butter and incorporate.
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13
Keep warm.
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14
Remove large stems from spinach; tear leaves into approximately 2-inch diameter pieces.
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15
Add oil to skillet, add spinach, salt and garlic, Cook until wilted; remove.
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16
Keep warm.
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17
In a pan large enough to hold all ravioli in one layer; add 1 cup water plus a pinch of slat.
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18
Add ravioli; bring to simmer.
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19
Cover and cook 3 minutes.
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20
Remove ravioli; drain.
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21
Meanwhile, warm diced tomatoes in small pan, being careful not to heat to the point of breaking down flesh.
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22
In a rapid succession, place an equal amount of spinach in the middle of six warm bowls or plates.
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23
Place 3 ravioli around spinach.
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24
Ladle equal amounts of sauce around ravioli.
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25
Place 1 chervil leaf on each ravioli and equally distribute warm diced tomatoes around each dish.
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26
Splash approximately 1/2 oz.
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27
truffle oil over ravioli.
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28
Serve immediately.
