Written by Kaitime
- 300g Paua (Minced)
- Olive Oil
- 1/2 teaspoon dry chili flakes
- 3 garlic gloves crushed
- 1/2 Onion chopped
- 2 egg's separated (Use the yolks for the Paua Mix) (Use whites to seal Ravioli)
- 3 tablespoons flour
- 3 tablespoons flat leaf parsley
- 3 Cups water
- 25 g butter
- 1 Cup of Semolina
- 3 Cups all purpose flour
- 2 Eggs
- 1 pkt of Sataki Mushrooms - pour over warm water to soften Mushrooms
- Olive Oil
- 300mil Cream
- 1/2 Onion Chopped
- 2 garlic crushed
- 1/3 cup grated parmesan
- Salt and pepper
Fry onion with garlic until soft. Remove from pan add to minced Paua, add chilli, parsley, egg yolks, flour, season with salt and pepper.
Set aside to fill the Ravioli Mixture.
Place water and Butter in a large pot. Bring to boil. Add in gradually semolina mixing slowly with a whisk, this will help eliminate any lumps. Once combined remove from stove add flour and eggs season with salt (1 teaspoon).
Mix through and turn onto a floured surface. Form the dough into two balls and wrap them in plastic. Place the dough into the refrigerator to chill for at least 1 hour. Remove the dough from the refrigerator and allow it to sit on the counter for 10 minutes prior to rolling out.
Roll out one dough ball at a time into large rectangles that are approximately 1/8-inch thick and at least 5 inches wide. Place small spoonfuls of meat filling approximately 1 to 2 inches apart along one long edge of each rectangle.
Moisten the dough around the meat filling for sealing by using egg whites. Fold the rectangle in half widthwise to enclose the filling. Press the dough together around each area of filling, squeezing out as much air as possible around the filling. Cut the ravioli into pieces around the filling, with approximately 1/2 inch of dough surrounding the filling on all sides.
Place the ravioli in a single layer on a sheet lined with baking paper. Store the ravioli on the baking sheet in the refrigerator for several hours prior to preparing or freeze the raviolis immediately for future preparation. They will keep in the freezer for approximately 3 months.
To cook Ravioli in a large pot fill with water add one tablespoons of salt. Bring to boil place 8 Ravioli at one time. They will sink to the bottom of the Pot, gently stir with a wooden spoon once they rise to the surface allow to cook for a further 2-3 minutes. Drain and pour over the Mushroom Sauce.