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flour salt extra-virgin olive oil water egg yolks Egg white Salt dsh Japanese leeks fresh ginger Coriander lobster tomatoes garlic soy sauce shallots extra-virgin olive oil
Viewed: 30 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- yields 4 servings.
