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Emu Ravioli

Recipe provided to us by Il Paiolo

Old Man Saltbush

Atriplex nummularia

Mountain Pepper

Tasmannia lanceolata


Pasta Ingredients

200gr hard wheat semolina (rimacinato) – from Italian gourmet shops
2 eggs
1 Tsp extra virgin olive oil
1 pinch salt
cold water as needed

Filling Ingredients

200gr emu mince
50gr flat pancetta, cubed
½ carrot, chopped in small cubes
½ celery stalk, chopped in small cubes
½ small onion, chopped small
1 tbsp extra virgin olive oil
50ml dry white wine
Salt to taste
50gr Parmesan cheese, grated
2 native pepperberries, crushed
½ tsp native thyme

Sauce Ingredients

200gr Butter
1tbsp Saltbush leaves


  • 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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