Chef: Ramon Whitten, Stuart Range, Kingaroy
Suggested wine accompaniment: Stuart Range Chardonnay Semillon
Ingredients
Pasta
Filling
Salsa
Garnish
Method:
Place all pasta ingredients into a mixer and knead to a smooth elastic dough
for approximately five to eight minutes. Cover with cling wrap and rest for
one hour.
Blanch baby spinach in some boiling water and then refresh it in iced water.
Dice all the salsa ingredients and mix together.
Using a pasta machine, pin the dough through from its widest setting - gradually
reducing the thickness until thin sheets are formed.
Portion the spinach and roll into balls. Place the balls of spinach onto
the pasta sheets approximately 100mm apart and top each with a wedge of brie.
Using a pastry brush, lightly coat pasta around spinach and cheese with water.
Place another sheet of pasta on top and around the filling. Sandwich both
layers together to form a seal, removing as much air as possible.
With a round pastry cutter, stamp out the individual ravioli.
Pan-fry the ravioli in peanut oil (approximately 170 degrees C).
To Assemble:
Place a small amount of salsa in centre of plate. Arrange cooked ravioli
on top. Spoon some more salsa around. Garnish with several stalks of asparagus
and cherry tomato.
Serves 2
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