Oriental Lobster Ravioli
DOUGH
2 3/4 cups of flour
1/4 teaspoon of salt
1 1/2 tablespoons of Olive oil
2/3 cup of cold water
5 Egg yolks
FILLING
1 cup of fresh sea scallops
1/2 Egg white
Salt
1 pinch of white pepper; freshly ground
3 drops of Sesame oil, Japanese dark roasted
1/4 cup of Leeks, diced
1 teaspoon of fresh ginger, diced
1/2 teaspoon of Coriander, chopped
1 2/3 pounds of Lobster, partially cooked, deboned and diced |
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SAUCE
3 pieces of sun-dried tomatoes, julienned
3 Garlic cloves, chopped
1 1/2 tablespoons of soy sauce
1 tablespoon of chopped shallots
3 tablespoons of Olive oil
Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16 inch thick and cut out 6 inch circular shapes. Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes. Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over ravioli. Yield: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9170 - CHEF SUSUR LEE Converted by MM_Buster v2.0l.
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