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Asian   -   Lobster Ravioli   adapted from chef du jour

  • Dough
  • 2 3/4 Cups Flour
  • 1/4 Teaspoon Salt
  • 1 1/2 Tablespoons Olive Oil
  • 2/3 Cup Cold Water
  • 5 Medium Egg Yolk
  • Filling
  • 1 Cup Sea Scallops -- thawed
  • 1 Medium Egg White
  • Salt And Pepper -- to taste
  • 3 Drops Sesame Oil
  • 1 Large Leek -- diced
  • 1 Teaspoon Fresh Ginger Root -- diced
  • 1/2 Teaspoon Cilantro -- chopped
  • 1 1/2 Pounds Lobster -- diced
  • Sauce
  • 3 Sun-Dried Tomatoes -- julienned
  • 3 Cloves Garlic -- chopped
  • 1 1/2 Tablespoons Soy Sauce
  • 1 Tablespoon Shallots -- chopped
  • 3 Tablespoons Olive Oil
Directions dough. Mix together all ingredients until ball is formed. wrap in plastic and refrigerate.
Filling. In food processor, combine scallops, egg white, salt and pepper, sesame oil and 1 ice cube. Process until mousse-like constistancy. fold in remaining filling ingredients. Roll out dough to 3/16 inch. cut into 6 circular shapes. brush the edge of dough with water. Put small amount of filling on each shape. fold over and pinch shut to make tight seal. Bring a pot of salted water to boil. Drop in ravioli and cook for 18 minutes.
Sauce. Mix all ingredients except oil in small bowl. In heavy pan with a lid, heat the olive oil until smoking hot. turn off the heat and throw in sauce ingredients. Cover quickly for it will splatter. let stand 30 seconds pour over ravioli
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 4, Easiness: 5, Speed: 3, Overall: 4 Rate this recipe

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