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Receta Asian Lobster Ravioli

Name: Asian Lobster Ravioli
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; 1 pch White pepper, freshly grnd; 3 dsh Sesame oil, Japanese dark roasted; 1/4 c. Leeks, diced; 1 tsp Fresh ginger, diced; 1/2 tsp Coriander, minced; 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

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Ingredientes

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
1 pch White pepper, freshly grnd
3 dsh Sesame oil, Japanese dark roasted
1/4 c. Leeks, diced
1 tsp Fresh ginger, diced
1/2 tsp Coriander, minced
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

Direcciones

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.
Yield: 4 servings