Lobster Ravioli with Caper-Walnut Sauce

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


Pasta*:
2 cups unbleached, all purpose flour
2 tsp olive oil
1 tsp salt
3 large eggs
cold water, as needed
*(You may substitute won ton wrappers rather than make fresh pasta)


Sauce
2 tbsp butter
1 clove garlic
1 cup walnuts
2 tbsp tomato paste
1/2 cup white wine
1/2 cup cream
2 tbsp capers
fresh basil for garnish


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.
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. 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 another 10 minutes. Cover with a kitchen towel or plastic wrap and let the dough rest at least fifteen minutes before proceeding.

Using a hand cranked pasta machine or rolling by hand on a lightly floured surface, roll the dough out as thinly as possible.
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.
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.

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.

Serve.

Source: rec.food.recipes