4 large scallops, patted dry

1/2 teaspoon (2.5 ml) freshly ground fennel seeds

1/2 teaspoon (2.5 ml) lime juice

1 teaspoon (5 ml) parsley, chopped

Salt and pepper

4 egg rolls dough squares

Olive oil

1 tablespoon (15 ml) butter

Cut the scallops into chunks. In a bowl, combine them with the fennel seeds, lime juice and parsley. Season with salt and pepper.

Place about 45 ml (3 tablespoons) of that mixture in the centre of two dough squares, moisten the edges with a little water and cover with the two other squares. Press to seal the edges.

For a nicer presentation, cut the edges with a fluted pastry wheel.

Place the ravioli in a large pot of salted boiling water. Cook for 3 to 4 minutes at medium boil. Drain and place on a plate.

Lightly brush with olive oil.

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