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      Tiger Prawn Ravioli

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Tiger Prawn Ravioli

Preparation time   1 to 2 hours

Cooking time   20 mins

Serve   4


To make pasta
Flour Plain 500grams, Semolina 500 grams, Eggs Filler 6 whole, Extra virgin Oil, Olive 200 mills

Prawn filling
Prawn Cutlets Green Frozen size 16/20 600 grams Coriander 25 grams, Ginger Fresh 50 grams, Chilli Red Fresh 3 whole, Sauce Fish 50 mills, Eggs Filler 1 only

To make nage
Onions Brown 3 whole, Carrots Large Fresh 3 whole, Leek 2 whole, Celery 0.5 bunch, Lemon Grass Fresh 2 sticks, Garlic 6 cloves, Bay leaves 4 only

For garnish
Mushroom Shi Take 2 punnets, Capsicum Red 1 only, Coriander 0.5 bunch


First make the pasta: mix the flour and semolina together by hand then add the eggs one at a time until the mix has come together then add the olive oil then glad wrap and leave in the fridge to rest for 1 hour.

Make the filling while the pasta is resting: finely chop the prawns and mix with the finely chopped ginger, chilli and coriander then combine with the fish sce and egg.

After the pasta has rested roll through the pasta machine until you get to the desired thinness lay the sheets out on a bench and cut out the desired round sieve.

Fill the cut pasta with prawn mix then cover with another piece of pasta seal the prices together with egg and then freeze in individual portions.

To make the nage : Peel and roughly chop the carrots, onion, celery and bay leaves, leeks then sweat the veg off and add the chopped lemon grass and garlic then cover with cold water and bring to the boil and simmer for 1 hour add the .when finished cooking pass the nage through a fine sieve and cool.

The garnish: Slice the shitake mushroom and finely dice the red peppers pick the coriander and small diced leak blanch the mushrooms and peppers in the nage add the cooked ravioli.


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