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Chestnut Ravioli with Toasted Macadamia Beurre Noisette by Rex Morgan

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Chestnut Ravioli with Toasted Macadamia Beurre Noisette

Pasta Dough

Ingredients:
1050g flour
Pinch of salt
8 eggs
60ml approx of water
40ml olive oil
Add wet ingredients to dry and rest at room temperature for 1 hour. Then roll through pasta machine. (Variation: freeze dried powders of fresh herbs such as parsley and chervil can be added for a herb dough.) Cut out circles. Fill with small amount of chestnut filling. Fold over and seal. Cook in boiling water till pasta is al dente.

Chestnut Filling

Ingredients:
100g chestnut puree
150g potato mash
Seasoning
Moisten with melted butter or olive oil if required.

Macadamia Beurre Noisette

Ingredients:
170g butter
4 Tbsp of lemon juice
30-50g of large grade roasted macadamia slices

Place the butter in a pan and heat gently until it melts. When the butter turns nut brown add the lemon juice. Boil the sauce for a short time to reduce add in the required amount of macadamia slices. Pour over cooked ravioli and serve.

 

 

Nothing ever becomes real till it is experienced. John Keats