Asian Lobster Ravioli With Sun Dried Tomato Smoky C

Name: Asian Lobster Ravioli With Sun Dried Tomato Smoky Chile Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, 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

Servings: persons

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

1
Dough: Mix together all ingredients in a bowl till a ball is formed.
2
Wrap in plastic and chill.
3
Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube.
4
Process till a mousse consistency is achieved.
5
Mix in the leeks, ginger, coriander and diced lobster.
6
Roll out the dough with a pasta machine, about 3/16-inch thick and cut out 6-inch circular shapes.
7
Place a small amount of mousse on end of dough.
8
Brush edge of dough with water or possibly egg wash and fold over to enclose mousse.
9
Healthy pinch sides to make a tight seal.
10
Bring a pot of salted water to a boil and drop in ravioli.
11
Cook for 18 min.
12
Remove from water, drain and place in individual serving dishes.
13
Drizzle with hot sauce.
14
Sauce: Mix all ingredients, except oil, in a small bowl.
15
In a heavy cast-iron pan with a lid, heat 3 Tbsp.
16
extra virgin olive oil till smoking.
17
Turn off heat.
18
Place ingredients in oil and cover quickly as mix will splatter.
19
Let stand for 30 seconds and spoon over ravioli.
20
yields 4 servings.

1725

kcal

Calories

106

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 3/4 c. Flour, 1/4 tsp Salt, 1 1/2 Tbsp. Extra virgin olive oil, 2/3 c. Cool water, and more.

Yes, Asian Lobster Ravioli With Sun Dried Tomato Smoky Chile Sauce Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Lobster Ravioli With Sun Dried Tomato Smoky Chile Sauce Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions