Paua Ravioli
Paua Ravioli with white Wine and Cream Sauce and Orange
Vinaigrette
Recipe by Rob Coe-Tipene
Preparation Time: 30 Minutes
Cooking time: 20 Minutes
Serves 2
Paua Filling
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
Sauce
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
Vinaigrette
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
and pepper.
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.
