SAMPLE RECIPES:

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Bay Tables
A Collection of Recipes from the Junior League of Mobile
Cookbook Marketplace
Date: September 1998
ISBN: 0960305432
Hardcover
Amazon@TKL
ORDER/INFO

Servings: 6

• 5 large tomatoes, peeled, chopped
• l tablespoon chopped fresh basil leaves
• salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup heavy cream
• l pound cooked lobster pieces
• 1/4 cup freshly grated Parmesan cheese
• Pasta Dough (recipe follows) or won ton wrappers

1. Saute the tomatoes, basil, salt and pepper in the olive oil in a skillet for I0 minutes or until thickened. Add the cream. Cook for 5 minutes, stirring constantly. Puree in a food processor. Reserve 1/3 cup of the puree. Pour the remaining puree into a saucepan.
2. Combine the lobster, Parmesan cheese and reserved puree in a small bowl and mix well.
3. Lay a sheet of Pasta Dough on a nonstick surface. Spoon the lobster filling 3 tablespoonfuls at a time at 5-inch intervals on the dough. Top with another sheet of pasta dough and press down. Cut the dough into two 4-inch squares with the filling in the centers using a pastry crimper. Repeat with the remaining dough and filling. Add the ravioli to salted boiling water in a large stockpot. Cook for 2 to 3 minutes or until the ravioli rises to the top and drain.
4. Cook the remaining puree until heated through. Spoon onto individual serving plates and top with the ravioli.

• Note: If using won ton wrappers, spoon only 2 tablespoons of the filling at a time onto 1/2 of the wrappers. Moisten the edges with water and place a second wrapper on top of each. Eliminate any air bubbles and press the edges to seal.

Pasta Dough
Pasta dough made in the food processor is much easier and less tricky than making it by hand in a bowl or on a countertop. The end result is much more reliable, takes only a few minutes and tastes the same as handmade dough.

Servings: 4 to 6

• 2 cups flour
• 3 eggs
• 1/4 cup cold water

Place the flour in a food processor. Add the eggs 1 at a time, processing constantly. Process for 15 seconds longer. Add the cold water a small amount at a time, processing constantly until the mixture forms a ball. Knead on a lightly floured surface until smooth. Let rest, covered, for 30 minutes. Divide the dough into 4 equal portions. Roll 1 portion slightly with a rolling pin, keeping the remaining portions covered. Roll the dough through the widest section of a pasta machine. Fold into thirds and roll through pasta machine again. Repeat the rolling process 4 times, folding dough each time. Continue rolling pasta through the pasta machine, reducing the opening each time until the thinnest setting is reached. Repeat the process with the remaining 3 portions of dough. Dough can be cut into various widths or left wide for ravioli. Cook the pasta in boiling water in a saucepan for 2 minutes or until al dente.

Note: Herb leaves can be pressed into the pasta dough about halfway through the rolling process.