PICK OF THE PLOT
PAY HOMAGE TO QUEENSLAND’S DYNAMIC PRIMARY INDUSTRY BY COOKING WITH A RAINBOW OF FLAVOUR-RICH VEGETABLES
FRESH PEA RAVIOLI AND RED CAPSICUM COULIS
RAVIOLI STUFFING 200g fresh green peas, podded 4tbs extra virgin olive oil 2 cloves garlic, sliced 2 large golden shallots, sliced 50g pancetta or Spanish jamon, finely chopped 100g goats’ cheese 20ml pouring cream 8 fresh lasagne sheets RED CAPSICUM COULIS 4 large red capsicums 50g unsalted butter, diced 2tsp fresh lemon juice Sea salt Black pepper 2 sprigs marjoram, picked, to garnish if desired
RAVIOLI STUFFING: In a pot of boiling water, cook the green peas for 1 min. Immediately drain, refresh under cold running water, drain and reserve. In a large pot on medium heat, add the oil, then saute garlic and shallots for about 2 mins until cooked. Do not brown. Stir in the jamon and cook for 1 min. Add the peas (reserving 1tbs, to garnish) and mix well then add goats’ cheese (reserving 1tbs, to garnish) and cream. Mash to a fine to medium mixture. Set aside to cool. Place one pasta sheet on a well-floured surface. Place heaped teaspoons of mixture at 5cm intervals, in 2 rows, on the sheet leaving a 2cm border around edges. Lightly brush around the filling with water. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets. Cut between the fillings to make 5cm-square ravioli. Transfer the ravioli to a tray lined with floured non-stick baking paper. Continue with the remaining pasta and filling. RED CAPSICUM COULIS: Cut the capsicum lengthways and remove the seeds. Process the capsicum to form a puree. In a pot on medium heat, reduce the capsicum puree to one-third of its volume. Pass through a fine sieve then place back into the pot on a low heat. Add butter to the capsicum. Do not allow to boil. Add lemon juice, season, reserve and keep warm. In a large pot of salted boiling water, cook the ravioli for 4 mins or until al dente. Remove with a slotted spoon. Spread the capsicum coulis on the base of each plate then add the ravioli. Garnish with marjoram and reserved peas and goats’ cheese.