Recipe - Oriental Lobster Ravioli With Sun-Dried Tomato Smoky Chile

=== 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; to taste
Freshlyground white pepper;
to taste
3 dr Japanese dark roasted sesame
oil
One fourth cup Diced leeks
1 teaspoon Diced fresh ginger
One half teaspoon Chopped coriander
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

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 minced lobster. Roll out the dough with a pasta machine, about
3/16inch thick and cut out 6inch 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. This recipe
yields 4