Oriental Lobster Ravioli With Sun-dried Tomato Smoky Chile Sauce

Recipe Ingredients

		Dough
2 3/4 cups	171g / 6oz	Flour
1/4 teaspoon	1.3ml	Salt
1 1/2 tablespoons	22ml	Olive oil
2/3 cup	157ml	Cold water
5		Egg yolks
		Filling
1 cup	237ml	Fresh sea scallops, not frozen
1/2		Egg white
		Salt - to taste
		Freshly-ground white pepper - to taste
3		Japanese dark roasted sesame oil
1/4 cup	36g / 1.3oz	Diced leeks
1 teaspoon	5ml	Diced fresh ginger
1/2 teaspoon	2.5ml	Chopped coriander
1 2/3 lbs	756g / 26oz	Lobster - partially cooked,
		Deboned and diced
		Sauce
3		Sun-dried tomatoes, packed in oil, julienned
3		Garlic cloves - chopped
1 1/2 tablespoons	22ml	Soy sauce
1 tablespoon	15ml	Chopped shallots
3 tablespoons	45ml	Olive oil

Recipe Instructions

Dough: 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9170) - from the TV FOOD NETWORK

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