Thread: Paua raviolli with beurre blanc.

So finally got to put veitnamcam's paua to use,

Made some ravioli out of it!
Here's the recipe, note it is a bit labor intensive but well worth it, it's rich, meaty and incredibly tender.



Ingredients:
1kg of paua, finely chopped
1 fillet of white fish (i used a hoki loin)
3 eggs
200g of flour
A lot of butter
300ml of cream
2 cups white wine
1 tomato, skin removed, seeds removed, finely chopped
Fresh thyme
A bulb of garlic
2 onions
Olive oil

In a food processor, combine 2 eggs and 200g of flour until a dough ball is formed. Refrigerated until needed.
Add the paua, fish and egg to the food processor along with 2 cloves of minced garlic and a tablespoon of olive oil, season with salt and pepper and whiz up until very smooth, then add 100ml of cream and continue mixing until it lightens.
Finely dice and onion and sweat over low heat with some olive oil and 3 or 4 sprigs of thyme, finely chopped. Once onion is clear, put in a bowl until cold and then combine with the paua.

Cut the dough in half, roll each piece out as thin as humanly possible, spoon out the paua mixture onto one of the sheets, each spoonful should have a few centimetres of space from the others.
Lay the other sheet over the top and press it down, remove as many air bubbles as you can, with a sharp knife, cut the ravioli out and set it aside.

In a hot pan, add the white wine, a tablespoon of peppercorns, a bulb of garlic (just whack them wit your knife, skin and all) and a big handful of thyme. Reduce the wine by half then add the rest of the cream, reduce that by half. Add 150g of butter piece by piece, making sure each piece is completely melted before adding the next.
Strain and add the tomato flesh.

In a pot of boiling salty water, add the ravioli and cook until the inside is firm.
Optionally you can brown them in a pan with some butter once cooked.
Spoon over the sauce and eat

Best tasting paua i've ever had!

Oh shit you have a camera, I fear many tummys will rumble at your post from now on!

Fuck yea, my previous personal best was slice thin and fry briefly in garlic butter

Will try it but perhaps won't be as flash as yours

Still got to do the hare and pork pie !

fck me that looks awesome.

I will send you some paua, crays and venny. Hell, I'll even send you my first born. You keep what you want as long as you send me back a taste of that raviolli

Angus, change that wee heading under your name to - forum chef

Originally Posted by moonhunt

Angus, change that wee heading under your name to - forum chef

I second that motion. All in favour? Pure genius Angus.

Originally Posted by 7mmwsm

Against!!!
Why do you people do that to perfectly good food?

Makes bad food good and good food gooder

Originally Posted by Toby

Makes bad food good and good food gooder

Genius

Originally Posted by Rushy

Genius

You need to watch more tv Rushy

Originally Posted by Toby

You need to watch more tv Rushy

Worst thing known to be invented by man Toby. Killed meaningful conversation in most households.

Cheers guys! Will be tackling some venison heart either tomorrow or the day after, depends what a friend is doing (she has requested to be taught how to not fuck up a roast chicken ) But i'll flick the recipe up if it doesn't suck.