Back
Ravioli Doppio with Ricotta and Kangaroo Tail
Recipe by Laura Sharrad
This recipe for Ravioli Doppio with Ricotta and Kangaroo Tail is an Italian favourite with a Australian twist
- Steps
- Ingredients
Ingredients
Pasta Dough
Kangaroo Filling
Ricotta Filling
Geraldton Wax Oil
Samphire Sauce
Select All
Steps
- For the Pasta Dough, place ingredients into the bowl of a stand mixer fitted with a hook attachment. Mix on low speed to bring ingredients together. Increase speed to medium and knead for 3 minutes until a soft but firm dough forms, adding another egg yolk or a little water if needed so the dough comes away from the inside of the bowl. Remove dough from the bowl and wrap in cling film. Set aside to rest while preparing the fillings.
- For the Kangaroo Filling, heat the oil in the pressure cooker on the browning setting. When hot, add the kangaroo, season with salt and pepper and cook until golden brown on all sides. Remove from the pressure cooker.
- Add the garlic, carrot, onion and celery and cook until lightly golden and soft, about 3-4 minutes. Add the Marsala and cook until reduced by half. Return the kangaroo and add Geraldton wax and 1 litre water. Cover, seal and cook on high pressure for 35 minutes.
- Release pressure and remove the kangaroo. Continue to simmer the cooking liquid until reduced to a thick glaze. Strain through a fine sieve and set aside.
- Remove the kangaroo meat from the bones, chop finely and place into a bowl with the parmesan, salt and pepper. Mix well and set aside.
- For the Ricotta and Warrigal Greens filling, place the oil into a medium frypan over high heat. When hot, add the Warrigal greens cook until wilted. Remove from the heat and set aside.
- Place the milk and cream into a saucepan and bring to the boil. Add the vinegar and stir until the mixture separates. Remove from the heat. Scoop out the curds (reserve the whey) and place into a sieve lined with muslin and allow to cool.
- Mix the cooled Warrigal greens into the curds along with the lemon zest, salt and pepper and transfer to a piping bag.
- To assemble to Doppio, cut pasta dough into four. Working with one portion at a time, dust the dough in flour and pass through the pasta roller. Fold in half and pass through roller. Repeat three times then pass through the roller to the thinnest setting. Lay the sheets out onto a floured bench and cut each sheet into ten 12cm wide pieces.
- Fold each piece in half then unfold. Pipe/spoon a small amount (approximately 1 teaspoon) of each filling on one side of the fold, close to the fold line, and about 2cm apart. Repeat with remaining pasta pieces. Lightly brush water around the fillings. Fold the dough at the fold line to cover the fillings. Using a thin dowel, press down on the dough between and along the fillings to seal. Using a ravioli cutter, trim the cut edges then bring the two short edges together and press to seal. Stand the doppio upright to maintain their shape.
- Bring a large saucepan of salted water to the boil.
- For the Geraldton Wax Oil, combine the ingredients in a blender and process for 8 minutes on high speed. Strain through a muslin cloth and set aside.
- For the Samphire and Butter Sauce, place the butter into a medium frypan over medium heat. Cook until butter browns. Add the samphire and toss to coat. Remove from the heat and set aside, keeping warm.
- Add 50ml of whey to the reduced glaze and mix to combine in a large bowl. Season to taste. Set aside in a warm place.
- Add Doppio, in batches, and cook for 2 ½ - 3 minutes. Drain and toss the reduced glaze gently through. Place upright onto serving plates. Spoon Geraldton Wax Oil, samphire and browned butter over and inside the doppio and garnish with fresh purslane.
