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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.


  • Ravioli

  • 1 packet wonton wrapper

  • 1 kg paua minced

  • 1 teaspoon Garlic minced

  • 3 egg whites

  • 2 tablespoons long green shallots minced

  • 0.25 cup coriander leaf roughly chopped

  • 2 tablespoons chilli sauce

  • sea salt

  • freshly ground Black pepper

  • Basil Lime and Coriander Beurre Blanc

  • 50 ml white wine

  • 50 ml white wine vinegar

  • 1 long green shallot roughly chopped

  • 8 black peppercorns

  • 1 Bay leaf

  • 100 ml Single Cream

  • 250 g cold Butter in 1cm squares

  • To serve

  • 3 tablespoons Basil roughly chopped

  • 3 tablespoons Coriander roughly chopped

  • 2 Limes flesh only, minced

  • sea salt

  • freshly ground Black pepper to taste


  • Ravioli:

  • 1.

    Place the minced paua in a bowl and add all remaining ingredients.

  • 2.

    To check the seasoning, simply microwave ½ teaspoon of mix, taste and adjust as necessary.

  • 3.

    To make the ravioli, spread 6 wonton wrappers on a bench, brush the egg whites around the outside edge of the wrappers.

  • 4.

    Place 1 tablespoon paua mix in the centre of each wrapper and place another wrapper over the top.

  • 5.

    Cut with a cookie cutter, discard the off cuts and pinch the wrappers together.

  • 6.

    The ravioli may be made a day in advance.

  • Basil Lime and Coriander Beurre Blanc:

  • 1.

    Place the wine and vinegar in a saucepan.

  • 2.

    Add the shallot, peppercorns and bay leaf.

  • 3.

    Reduce the liquid by ¾ over a medium heat.

  • 4.

    Add the cream and reduce by half.

  • 5.

    Cool slightly then return to a low heat and whisk in the butter, a piece at a time until silky smooth.

  • 6.

    Strain and discard the peppercorns and bay leaf.

  • 7.

    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.

  • To serve:

  • 1.

    Blanch the ravioli in plenty of boiling water for 2 to 3 minutes.

  • 2.

    Strain and remove.

  • 3.

    Place the raviolis in large warm serving bowls and pour over the beurre blanc.

  • 4.

    Add the basil, coriander and lime.

  • 5.

    Season with salt and pepper.

  • 6.

    Garnish with a sprig of coriander or basil.

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Posted by Karen1826Report
I am having problems printing this recipe out as its double printing with the wine