spoon

 

New Zealand

Tony Smith

 


Tony Smith

Executive Chef
Crowne Plaza Christchurch
Cnr Kilmore and Durham Streets
Christchurch
New Zealand

www.crowneplaza.co.nz

Walnut Raviolis

Ravioli Dough

1kg strong flour
16 egg yolks
8 whole eggs
salt

Mix together and rest.

Filling

will fill 12 raviolis, enough for 4 main portions

40gms fresh shelled walnuts
1 small eggplant 180 to 200gms
1 clove garlic
1 shallot bulb
1gm ground cumin (2 pinches)
1 pinch ground cinnamon
10mls olive oil
10gms cream cheese

Bake the eggplant at 180ºC until soft, around 40 minutes, cool a little and scoop out the middles and chop up well, discard the skins.

Dice the shallot and garlic very fine.

Chop the walnuts, enough to leave some texture, place in a pan and fry until just taking on a little colour, remove from pan.

In the same pan put in the olive oil, shallots, garlic and spice, cook out a little and add the eggplant, cook stirring continually until quite dry, take of heat and stir in the sour cream.

Season to taste with salt and pepper.