Recipe - Lobster-Stuffed-Ravioli

20 Sandra gisburne
Filling
Lobster tail (2 c
Lobster
Salt and pepper to t
1 Egg
3 tablespoon Parmesan cheese
2 tablespoon Fresh parsley minced

4 large Eggs 2 One half cups Unbleached flour One fourth cup Semolina
flour (hard flour core of durham whea

Boil lobster tail, cool, then mince the lobster meat. Add salt, pepper,
Parmesan cheese, and parsley.Mix well. Refrigerate while making ravioli.
For Ravioli: Put eggs into food processor. Whip. Add semolina to
unbleached flour. Add flour mixture a little at a time to eggs in
processor until a ball forms (a pliable dough, not too sticky, not too
dry).Put on floured surface. Knead 5 to 10 minutes. Cut into 4 pieces.
Cover and let rest for about 10 minutes. Put one piece at a time in pasta
maker to stretch dough. Form into long rectangle. Make ravioli using
ravioli forms. Lay a thin dough rectangle over ravioli form. Fill each
impression with small amount of Lobster Filling. Put another dough
rectangle over top, roll and seal. Cook raviolis in a large pot of rapidly
boiling water. When they rise to the surface, they're done.

Put ravioli in dish. Put sauce on ravioli. Add fresh snipped basil and
freshly grated Parmesan cheese. Serve with Red Pepper Sauce Source:
CiaoItaliaTVcookingprogram Posted on PRODIGY* December, 1993; Formatted
by Elaine Radis BGMB90B; December, 1993; GEnie; E.RADIS

Recipe By :

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip