Seafood Ravioli with Shrimp Sauce from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• 8 ounces skinless halibut, bass or similar delicate white fish
• 3 tablespoons extra virgin olive oil
• Pasta dough made with 2 eggs and 1 ½ cups flour
• Freshly ground black pepper
• 2 egg yolks
• Salt
• 2 tablespoons tomato paste
• ½ cup dry white wine
• ½ teaspoon fresh marjoram, finely chopped or ¼ tsp. dried
• 3 tablespoons Parmigiano-Reggiano, freshly grated
• 4 ounces sea scallops
• 2 tablespoons heavy cream
• ⅛ teaspoon grated nutmeg
• ¾ cup heavy cream
• 8 ounces large shrimp, peeled and deveined
• 2 tablespoons flat leaf Italian parsley, finely chopped
• 2 tablespoons butter
• 3 garlic cloves, lightly crushed and peeled