Ingredients:

1/2 lb scampi tails or shrimp tails, peeled and clean
1 leek
1/2-cup sun-dried tomatoes
4 Tbs. olive oil
1 Tbs. onion, chopped
1 Tbs. garlic, minced
1 Tbs. basil, chopped
4 cups boiling water
1 cup flour
salt and pepper

Instructions:

1. To make pasta dough, add flour and a pinch of salt to a food processor. Slowly add two tablespoons of the olive oil until dough becomes sticky. Place dough in a bowl, cover with a damp cloth and refrigerate for a few hours.
   
2. To make stuffing, heat remaining two tablespoons of olive oil in a medium-size saucepan and add leeks, garlic and onions, cooking until translucent. Remove from heat and set aside. In a large bowl, mix together sun-dried tomatoes, leeks, onions, garlic and basil and set aside to use later.
   
3. To make ravioli, roll out dough on a floured surface until thin. Cut into 8-10 strips about 2-2 1/2-inches wide.
   
4. Begin filling half the dough strips with stuffing, making sure you place an equal amount on each strip. Add one or two scampi to the top of each pile of stuffing.
   
5. Brush edges of ravioli with egg wash so dough sticks together and place another strip of dough on top of each. Pinch dough together to seal in stuffing.
   
6. Boil water with a pinch of salt so ravioli won't stick together. Wait for water to come to a boil and drop ravioli in gently. Cook until they float to the surface — about five minutes.