Seared Scallop Ravioli with Rosemary Butter and Lemon Sauce

INGREDIENTS

Scallops, small wild caught

1 tbsp

Chives, fresh

2 cloves

Garlic

1 tbsp

Rosemary plus more, fresh

1/4 cup

White wine or chicken broth

1/4 cup

Lemon juice, fresh

Kosher salt and pepper

1 pinch

Red pepper flakes

2 tbsp

Olive oil, extra virgin

Circle or square wonton wrappers

6 tbsp

Butter, salted

1/2 cup

Manchego cheese, grated

1 cup

Whole milk ricotta cheese