Ingredients Jump to Instructions ↓

  1. Dough

  2. 2 3/4 cups 171g / 6oz Flour

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 1 1/2 tablespoons 22ml Olive oil

  5. 2/3 cup 157ml Cold water

  6. 5 Egg yolks

  7. Filling

  8. 1 cup 237ml Fresh sea scallops, not frozen

  9. 1/2 Egg white

  10. Salt - to taste

  11. Freshly-ground white pepper - to taste

  12. 3 Japanese dark roasted sesame oil

  13. 1/4 cup 36g / 1 1/3oz Diced leeks

  14. 1 teaspoon 5ml Diced fresh ginger

  15. 1/2 teaspoon 2 1/2ml Chopped coriander

  16. 1 2/3 lbs 756g / 26oz Lobster - partially cooked,

  17. Deboned and diced

  18. Sauce

  19. 3 Sun-dried tomatoes, packed in oil, julienned

  20. 3 Garlic cloves - chopped

  21. 1 1/2 tablespoons 22ml Soy sauce

  22. 1 tablespoon 15ml Chopped shallots

  23. 3 tablespoons 45ml Olive oil

Instructions Jump to Ingredients ↑

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

  2. 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 diced lobster.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 4 servings.


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