Method

• To make the pasta, place all of the above ingredients in an electric mixer with the kneading attachment and mix until the dough forms a ball.
• Take the dough out and wrap it in glad wrap and let it rest for 30 minutes in the fridge.
• In the meantime place the carrot, the celery, the onions and pancetta in a fry pan with the extra virgin olive oil and gently fry until the vegetables are soft, add the emu meat and brown, then add the wine and leave to evaporate.
• Add salt to taste, some vegetable stock and cook on low heat until the liquid is reduced but the mixture is still moist.
• Place the mixture in a food processor and blend until smooth.
• Place in a bowl, let the mixture cool down, add the Parmesan cheese, thyme and pepperberries, mix well and set aside.
• Get the pasta dough and roll it with the pasta machine to the thinnest size, place the pasta sheet on a floured board and cut using a 50mm round cutter
• Place a tsp of filling in the middle of each round, brush the edge of ½ round with egg white, fold the other half over and press to seal.
• Place the ravioli on a floured tray until required.
• Bring water to the boil in a large pot, add salt and cook the ravioli “al dente”.
• While the ravioli are cooking place the butter in a large frypan, let to melt, add the saltbush and cook until the butter becomes brown, drain the ravioli, toss in the pan with the saltbush butter and serve immediately.
• It can be garnished with a deep fried saltbush sprig.

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