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Scampi Ravioli with Lobster Saffron SauceSource: Chef Tylun Pang, The Fairmont, Maui
1 lb scampi tail meat (cleaned) or lobster tail meat
2 medium Maui onions
2 T chopped fresh thyme
1 cup grated Parmesan cheese
2 lb fresh pasta sheets
3 cups saffron lobster sauce
Dice the Maui onions and saute until transparent over moderate heat. Add the scampi tail meat and fresh thyme and cook until done. Cool mixture then add parmesan cheese.
Lay pasta sheets down and add about 1 ounce of filling per ravioli. Cover with second pasta sheet and use round cutter, 2-inch diameter. Cook pasta in boiling salted water until al dente. Serve and garnish with tomato concasse (peeled, seeded and chopped tomatoes), micro basil and drizzle with basil oil.
Yield: 35 Ravioli
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