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  • Asian Lobster Ravioli With Sun Dried Tomato Smoky Chile Sauce

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    Asian Lobster Ravioli With Sun Dried Tomato Smoky Chile Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 3/4 c. Flour
    • 1/4 tsp Salt
    • 1 1/2 Tbsp. Extra virgin olive oil
    • 2/3 c. Cool water
    • 5 x Egg yolks
    • 1 c. Fresh sea scallops, not frzn
    • 1/2 x Egg white Salt, to taste Freshly-grnd white pepper, to taste
    • 3 dsh Japanese dark roasted sesame oil
    • 1/4 c. Diced leeks
    • 1 tsp Diced fresh ginger
    • 1/2 tsp Minced coriander
    • 1 2/3 lb Lobster, partially cooked, Deboned and diced
    • 3 piece sun-dry tomatoes, packed in oil, julienned
    • 3 x Garlic cloves, minced
    • 1 1/2 Tbsp. Soy sauce
    • 1 Tbsp. Minced shallots
    • 3 Tbsp. Extra virgin olive oil

    Directions

    1. Dough: Mix together all ingredients in a bowl till a ball is formed. Wrap in plastic and chill. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process till a mousse consistency is achieved. Mix 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 possibly egg wash and fold over to enclose mousse. Healthy pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 min. Remove from water, drain and place in individual serving dishes. Drizzle with hot sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 Tbsp. extra virgin olive oil till smoking. Turn off heat. Place ingredients in oil and cover quickly as mix will splatter. Let stand for 30 seconds and spoon over ravioli.
    2. yields 4 servings.

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