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Makes 40 to 50 ravioli.
Paua is a species of abalone only found in the sea around New Zealand.
Recipe by Alister Brown, Logan Brown Restaurant & Bar, Wellington.
Place the minced paua in a bowl and add all remaining ingredients.
To check the seasoning, simply microwave ½ teaspoon of mix, taste and adjust as necessary.
To make the ravioli, spread 6 wonton wrappers on a bench, brush the egg whites around the outside edge of the wrappers.
Place 1 tablespoon paua mix in the centre of each wrapper and place another wrapper over the top.
Cut with a cookie cutter, discard the off cuts and pinch the wrappers together.
The ravioli may be made a day in advance.
Basil Lime and Coriander Beurre Blanc:
Place the wine and vinegar in a saucepan.
Add the shallot, peppercorns and bay leaf.
Reduce the liquid by ¾ over a medium heat.
Add the cream and reduce by half.
Cool slightly then return to a low heat and whisk in the butter, a piece at a time until silky smooth.
Strain and discard the peppercorns and bay leaf.
The beurre blanc will keep in this form for a couple of hours if kept covered in a slightly warm place such as next to the stove.
Blanch the ravioli in plenty of boiling water for 2 to 3 minutes.
Strain and remove.
Place the raviolis in large warm serving bowls and pour over the beurre blanc.
Add the basil, coriander and lime.
Season with salt and pepper.
Garnish with a sprig of coriander or basil.
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