Recipe - Oriental Lobster Ravioli

DOUGH
2 Three fourths cup Flour
One fourth teaspoon Salt
1 One half tablespoon Olive oil
2/3 cup Cold water
5 Egg yolks

FILLING
1 cup Fresh sea scallops; not
frozen
One half Egg white
Salt
1 pn White pepper; freshly ground
3 dr Sesame oil; Japanese dark
; roasted
One fourth cup Leeks; minced
1 teaspoon Fresh ginger; minced
One half teaspoon Coriander; chopped
1 2/3 pound Lobster; partially cooked,
; deboned and minced

SAUCE
3 Pieces sundried tomatoes;
packed in oil,
; julienned
3 Garlic cloves; chopped
1 One half tablespoon Soy sauce
1 tablespoon Chopped shallots
3 tablespoon 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 minced 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 castiron 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