Oriental lobster ravioli

Yield: 1 servings

Measure Ingredient
2¾ cup Flour
¼ teaspoon Salt
1½ tablespoon Olive oil
⅔ cup Cold water
5 \N Egg yolks
1 cup Fresh sea scallops; not frozen
½ \N Egg white
\N \N Salt
1 pinch White pepper; freshly ground
3 drops Sesame oil; Japanese dark
\N \N ; roasted
¼ cup Leeks; diced
1 teaspoon Fresh ginger; diced
½ teaspoon Coriander; chopped
1⅔ pounds Lobster; partially cooked,
\N \N ; deboned and diced
3 \N Pieces sun-dried tomatoes; packed in oil,
\N \N ; julienned
3 \N Garlic cloves; chopped
1½ tablespoon Soy sauce
1 tablespoon Chopped shallots
3 tablespoons Olive oil




Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate.


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 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 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.


Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron 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 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9170 - CHEF SUSUR LEE Converted by MM_Buster v2.0l.

Similar recipes