Southern Cray Ravioli - Chef Recipe by Shawn Sheather.

Ingredients

24 round Gyoza wrappers
1 egg

Filling:

1/2 crayfish tail finely sliced
1/2 crayfish body and leg meat picked and all shell removed
1/4 white onion, cut in a very fine brunoise
8 chive tips
3 leaves of flat parsley, very finely chiffonade
1 tsp of fine lemon fine zest
25mL thickened cream
Salt and white pepper to taste

Limoncello cream:

20g butter
1/4 white onion, fine brunoise
150mL thickened cream
20mL white wine chardonnay
2 tsp of fine lemon zest

Garnish:

Mixed micro herbs
4 tips of chives finely cut and washed
50mL of Limoncello

Method

Filling:

Lay out gyoza wrappers, egg wash one side, place a quantity of filling in the centre, cover with other wrapper and apply pressure to seal the two sides. It is important to keep filling in the middle and remove all air prior to sealing.

Limoncello cream:

Sweat onion in melted butter until clear, deglaze with white wine and add cream.

Reduce by a third. Remove from heat and add lemon zest.

Ravioli:

Have a pot of boiling salted water ready. Place the required quantity of ravioli into the boiling water - 3 ravioli per person. Cook through for 3-4 minutes, or until gyoza wrappers are soft and delicate.

Remove from water and place on a cloth to drain away water.

To serve:

Place the ravioli in the middle of a warm large flat bowl, pour about 40mL of hot sauce over the ravioli, not covering all of it, leave the ravioli visual.

Add a nest of mixed micro herbs to the middle, sprinkle the fine cut chive tips around the plate.

Drizzle 10mL of warm Limoncello over the dish, like you would olive oil to a salad.

Serve with an exceptional lightly acidic Semillon Sauvignon Blanc white wine.

Recipe provided by Hellyers Restaurant at Cradle Mountain