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Chestnut Ravioli with Toasted Macadamia Beurre Noisette by Rex Morgan


Chestnut Ravioli with Toasted Macadamia Beurre Noisette

Pasta Dough

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

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

Macadamia Beurre Noisette

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.



Life forms illogical patterns. It is haphazard and full of beauties, which I try to catch as they fly by. Margot Fonteyn