Scallop Ravioli in a Light Tomato Broth

1. Place the first five ingredients in a bowl and gently stir. Now prepare your pasta.
2. Lay 16 rounds on a clean bench dusted with flour and place one scallop in the centre of eight. Brush the edges with a little egg then cover with another round and press to secure. Carefully drop in simmering water for a couple of minutes until the pasta looks cooked. Take out with a slotted spoon. To serve, ladle some hot tomato broth (below) in two bowls and gently place 4 ravioli in each. Yum.

For the Tomato Broth

1. Saute the onion in the oil over a medium heat until translucent, about 2 minutes. Add the garlic and stir for another minute. Add your tomatoes, paste, stock, saffron, bay leaf and seasoning. Stir and let it simmer for about 20 minutes then blend. Strain, then put back on a low simmer for another 10 minutes or so. Serve with the ravioli in a shallow bowl.