1 author: Krazy Kats chef, Dan Tagle 2004
2 directions: "Place flour in a mound on a clean work surface and make a well in the\
3 \ center. Break eggs in the center and beat lightly with a fork. Pull some of\
4 \ the flour down and gradually incorporate it. Continue until the dough is firm\
5 \ and unsticky. Knead the dough for 10 min. or until very smooth. Wrap in plastic\
6 \ and refrigerate for at least 30 min.\n\nRoughly chop the lobster meat and fold\
7 \ into the mascarpone gently so as not to shred the meat. Season with salt and\
8 \ pepper.\n\nRoll out the pasta dough using a pasta machine to #6 thickness. \
9 \ Use a 1 oz. scoop to add filling to dough. Brush all exposed dough with a beaten\
10 \ egg wash. Carefully place top pasta sheet over pushing all air out (excess\
11 \ air will cause ravioli to explode when cooked). Cook in boiling salted water\
12 \ for 3 min. Drain and serve with sauce.\n\nNote: Semolina is drier and more\
13 \ coarse than all-purpose flour.\n\nTomato Butter Sauce\n\n2-28 oz. Cans Plum\
14 \ Tomatoes with juice\n15 black peppercorns\n2 Bay Leaf\n3 cloves garlic, smashed\n\
15 1 Onion, quartered\n8 T. unsalted butter\t (1 stick)\n10 Basil Leaves\n\nSimmer\
16 \ tomatoes, peppercorns, bay leaf, garlic, and onion until tender (30-45 min.).\
17 \ Put through a sieve. Add puree back to the pan and cook again to reduce sauce.\
18 \ Add butter, basil, salt and pepper. Remove basil after 10 min. (or sauce will\
19 \ get bitter). Serve with pasta.\n\nNote: Only need half this recipe for above\
20 \ pasta. Do not double recipe."
28 name: all-purpose flour
33 units: "Eggs\t\t\t\t\t\t2"
42 name: "Salt\t\t\t\t\t\t1 t. olive oil"
51 name: Cooked Lobster Meat (7 oz. Frozen knuckle and claw meat, drained)
58 name: Mascarpone Cheese (can use Ricotta)
72 name: Fresh Ground black pepper