dough. Mix together all ingredients until ball is formed. wrap in plastic and refrigerate. Filling. In food processor, combine scallops, egg white, salt and pepper, sesame oil and 1 ice cube. Process until mousse-like constistancy. fold in remaining filling ingredients. Roll out dough to 3/16 inch. cut into 6 circular shapes. brush the edge of dough with water. Put small amount of filling on each shape. fold over and pinch shut to make tight seal. Bring a pot of salted water to boil. Drop in ravioli and cook for 18 minutes. Sauce. Mix all ingredients except oil in small bowl. In heavy pan with a lid, heat the olive oil until smoking hot. turn off the heat and throw in sauce ingredients. Cover quickly for it will splatter. let stand 30 seconds pour over ravioli
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