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