Tomato and New Zealand Mussel Ravioli with Lemon Oil and Piko Piko
A little bit of effort will be very rewarding when you try making your own pasta.
For those special occasians try different flavors in the pasta.
(Serves 4)
Pasta
300 g bakers flour (hard)
3 eggs, free range
1 t olive oil
1 t sea salt
Can be either made by hand or in a food processor. Mix all ingredients and knead for 4 mins until smooth.
Rest for 20 mins. Roll out in a pasta machine as thin as possible as it will double in thickness when cooked. Lay a lightly floured surface to fill
Filling
200 g aotearoa frozen mussel meat defrosted, chopped roughly
150 g quark or riccotta
1 lemon squeezed
3 t italian parsley chopped
Salt and pepper
To Serve
12 pico pico fonds
12 small aotearoa frozen mussel meat
2 t chopped chives
6 t lemon oil or evo olive oil
- Mix all ingredients and then spoon onto a sheet of pasta. Brush second sheet of pasta with a thinned out egg yolk, and lay over the top. Seal and then cut
- Shape into tortellini’s or raviolis. Blanch for 30 seconds and chill in iced water if they are not going to be used straight away.
- Reheat in boiling water and then toss in a pan with lemon oil, blanced pico pico and heated mussels and finely chopped chives. Season and serve on a small plate, 4 per person
- You can flavour and colour the pasta using squid ink, tomato paste, saffron or spinach. You do not need a pasta machine to roll but this will make the job easier
Enjoy.
The perfect wine to match is KONO Chardonnay.
