Paua Ravioli with white Wine and Cream Sauce and Orange
Recipe by Rob Coe-Tipene
Preparation Time: 30 Minutes
Cooking time: 20 Minutes
200g Paua, minced
2 tsp shallot, finely diced
1 tsp garlic, finely minced
1 tsp orange juice
1 tsp orange zest
3 tsp flat leaf parsley, finely chopped
3 tsp chives, finely chopped
12 round wonton wrappers, suitable for steaming
1 small shallot, diced
1 garlic clove, diced
150ml Brancott white wine
100ml Anchor cream
50g Mainland butter, diced and chilled
1/2 lemon, juiced
1/2 orange, peeled, segmented, diced
1 tsp orange zest
1 tbsp orange juice
3 tbsp Lupi extra virgin olive oil
2 tbsp chives, finely chopped
2 tbsp flat leaf parsley, finely chopped
freshly ground black pepper, to taste
1. To make the paua filling, mix together the paua, shallot,
garlic, orange juice, orange zest, herbs and season well with salt
2. Lay out 6 wonton wrappers and add a heaped teaspoon of the paua mixture to the centre of each wrapper. Using a pastry brush, brush the edges of the wonton wrappers and around the mixture with water. Place another wonton wrapper on top of each spoon of mixture and press the two wrappers together. Using your thumb and forefinger, remove any trapped air by pressing the wrappers against the filling and working your way around the outside of each Raviolo. Use a cutter or the rim of a drinking glass to cut the ravioli into perfect circles. Set aside and cover with a damp cloth to prevent them drying out.
3. Bring three litres of water to the boil with a good pinch of salt in a large saucepan.
4. For the sauce, place a medium sized saucepan over high heat and add the shallot, garlic, Brancott white wine. Bring to a simmer and reduce the wine by half. Lower the heat, add the Anchor cream, and simmer for three minutes or until reduced by a quarter. Remove the sauce from the heat and slowly add the Mainland butter, one piece at a time while whisking continuously. Season to taste, strain the sauce, return to the pan and set aside.
5. To make the vinaigrette, mix together the diced orange, orange zest, juice, Lupi olive oil, herbs and cracked pepper. Combine gently and set aside.
6. Use a wooden spoon to stir the saucepan of boiling water to create a whirlpool. This will help to move the ravioli around and stop them from sticking. Add the ravioli to the water and cook for two minutes. Remove from the saucepan with a slotted spoon and drain on a tea towel.
7. Place the sauce back on a low heat to warm and add the ravioli to coat in the sauce.
8. To serve; place three of the ravioli on a plate, spoon over a little of the sauce and dress with the orange vinaigrette.
Please note - this recipe is untested in the MasterChef kitchen.