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From Hobbs, 08-22-1999
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Msg ID 0042765


Title: Recipe: Mobster Lobster Ravioli with a
Big Caper-Walnut SaucePreviously Posted on TKL by: di on Tuesday September 29th 1998
03:04:24 PMMarie: The following recipe was featured during the
presentation of Dick Tracy during TBS's Dinner & a
Movie. (I am posted it just as it is written on their
web site.)

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^Mobster Lobster Ravioli with a Big Caper-Walnut
Sauce Ingredients:

For the Filling

*2 tbsp olive oil *3 tbsp each: finely chopped
carrot, onion, celery and fennel *1 lb. lobster tail,
diced (use shrimp if not
available) *2 tbsp cognac or brandy *1/2 cup bread
crumbs *1 egg white *salt and cayenne pepper

For the Pasta*

*2 cups unbleached , all purpose flour *2 tsp olive
oil *1 tsp salt *3 large eggs *cold water, as needed
*(feel free to substitute won ton wrappers if too
busy fighting crime to make fresh pasta)

For the Sauce

*2 tbsp butter *1 clove garlic *1 cup
walnuts...walnuts?! *2 tbsp tomato paste *1/2 cup
white wine *1/2 cup cream *2 tbsp capers *fresh
basil for garnish *1 cellular wrist radio *1 copy
"Madonna Almost Sings Show Tunes" Directions:

1.The Filling: Put the olive oil, carrot, onion, celery
and fennel in a medium saute pan over medium heat.
Cook for 5
minutes until vegetables are tender. Add the lobster
and cook 2 minutes. Add cognac, ignite and remove
from heat.
Transfer the mixture to a mixing bowl and add the
bread crumbs and egg white. Season to taste with a
pinch of salt and
cayenne.
2.The Pasta: Place flour and salt in food processor.
Turn on machine and add the oil and eggs in a slow,
steady stream.
Continue processing until dough just begins to form
a ball. Add a touch of water only if the dough hasn't
begun to come
together and still looks dry.
3.Stop processor and feel the dough, it should hold
together well but not be sticky. Transfer to a lightly
floured surface and
knead by hand anoother 10 minutes.
4.Cover with a kitchen towel or plastic wrap and let
the dough rest at least fifteen minutes before
proceeding.
5.Using a hand cranked pasta machine or rolling by
hand on a lightly floured surface, roll the dough out
as thinly as
possible.
6.Cut first into 5" wide strips, then cut one piece at
a time into 5" x 5" sheets. Place a large pot of lightly
salted water on a
boil.
7.The Sauce: Heat the butter in a medium saucepan
over medium heat. Add the garlic and walnuts and
saute until the garlic
just begins to color. Combine the tomato paste and
white wine in a small bowl and add all at once to the
walnut mixture.
When the wine reduces by half, add the cream and
capers and simmer 10 minutes.
8.The Raviolis: Spoon one tablespoon of the filling
into the middle of each sheet. Moisten the edges of
the sheet and fold in
half to form a triangle. Crimp the edges firmly with
the tines of a fork, dust lightly with flour and set
aside. Boil the ravioli
a few at a time until they float to the top, about two
minutes.
9.Arrange two or three ravioli on a plate decorated
in primary colors and top with big caper sauce.
Garnish with basil and
pass 'em out to the mugs in your mob.



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