INGREDIENTS

INSTRUCTIONS

flour (hard flour -- core of durham  whea  Boil lobster tail, cool,
then mince the lobster meat. Add salt,  pepper, Parmesan cheese, and
parsley.Mix well. Refrigerate while  making ravioli. For Ravioli:  Put
eggs into food processor.  Whip.  Add semolina to unbleached flour.
Add flour mixture a little at a  time to eggs in processor until a ball
forms (a pliable dough, not  too sticky, not too dry).Put on floured
surface. Knead 5 to 10  minutes. Cut into 4 pieces. Cover and let rest
for about 10 minutes.  Put one piece at a time in pasta maker to
stretch dough. Form into  long rectangle. Make ravioli using ravioli
forms.  Lay a thin dough  rectangle over ravioli form. Fill each
impression with small amount  of Lobster Filling. Put another dough
rectangle over top, roll and  seal. Cook raviolis in a large pot of
rapidly boiling water. When  they rise to the surface, they're done.
Put ravioli in dish.  Put sauce on ravioli.  Add fresh snipped basil
and freshly grated Parmesan cheese. Serve with Red Pepper Sauce
Source: Ciao-Italia-TV-cooking-program Posted on PRODIGY* December,
1993; Formatted by Elaine Radis BGMB90B; December, 1993; GEnie;
E.RADIS  Recipe By     :  From:                                 Date:
05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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