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!