Scampi Ravioli with Dried Tomatoes and Leeks

Yield: 4 servings

Ingredients

For the Stuffing:

• 4 scampi tails, cooked, shelled and cleaned
• 250 millilitres of julienne leeks (8 ounces)
• 75 grams of oven dried or sun dried tomatoes (2 ½ ounces)
• 10 millilitres of olive oil (1 tablespoon)
• 10 millilitres of finely chopped onions (1 tablespoon)
• 10 millilitres of finely chopped garlic (1 tablespoon)
• 10 millilitres of chopped basil (1 tablespoon)
• salt and pepper

For the Pasta Dough

• 250 grams of flour (8 ounces)
• 2 grams of fine salt (large pinch)
• 20 millilitres of olive oil (2 tablespoons)
• 1 litre of boiling water (4 cups)

Directions

1. For the stuffing: Put the olive oil in a medium size hot pan, sweat the leeks, the garlic and the onions, over a medium high heat and do not allow them to colour. They should become translucent. Remove the vegetables from the heat and set them aside. In a large stainless steel bowl, mix the chopped dried tomatoes, the leeks, the onions, the garlic and the basil. Mix well. Season. Set aside.
2. For the dough. Put the flour and the salt in a food processor. Whiz, slowly adding the olive oil. The dough will be slightly sticky. Form a ball, cover with a damp rag and refrigerate and let rest for a couple of hours.
3. To make the ravioli, roll out the dough on a floured surface until very thin. Cut it into 8-centimtre wide strips. Divide the filling into four and create four large ravioli. Top each pile of filling with a scampi tail. Brush around the edges of the cough with egg wash to help the dough stick. Cover with another strip of dough. Press down to seal between each mound of stuffing. Set the ravioli aside to rest.
4. Drop the ravioli into a large pan of salted boiling water. Cook until they rise to the surface, or about 6 minutes.
5. Put the ravioli on a large plate and serve with grilled zucchini and a drizzle of shellfish oil.