New Zealand

Tony Smith


Tony Smith

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


Walnut Raviolis

Ravioli Dough

1kg strong flour
16 egg yolks
8 whole eggs

Mix together and rest.


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.