MORETON BAY BUG RAVIOLI WITH PEA VELOUTE & MINT OIL

By Ben Levene, Sous Chef at Locale Restaurant, De Bortoli Yarra Valley Estate
Feature recipe for March 2018

SERVES 4

BUG & RICOTTA FARCE

  • 100g Moreton Bay bug meat
  • 200g ricotta
  • zest and juice of ½ lemon
  • 1tbsp fresh chives
  • salt, to taste

Combine all ingredients in a food processor and blend until smooth. Transfer to a piping bag.

 

PEA VELOUTE

  • 250g frozen peas
  • ½ onion, finely sliced
  • 1 garlic clove, finely sliced
  • 500ml vegetable stock

Sweat off the onions and garlic until translucent. Add the vegetable stock and bring to a rapid boil. Add the peas and wait until it comes back to the boil. Cook for 2 minutes. Blend in a food processor or witha stick blender until smooth, then pass through a fine sieve. Season and chill. 

 

MINT OIL

  • 1 bunch mint
  • grape seed oil

Blanch mint in boiling salted water for 5 minutes. Refresh. Squeeze all the water out and wight the minth. Combine mint and grape seed oil in a food processor at a ratio of 3 parts oil to 1 part mint. Blitz until warm, around 3 minutes.Infuse overnight. Pass through a filter paper the next day.

 

PASTA DOUGH

  • 185g semolina flour
  • 145g 00 flour
  • 2 large eggs
  • 40ml water
  • ½ tsp salt

Wrap the dough in cling film and leave in the fridge for at least 30 minutes before using. Once the dough is ready, divide in two and roll out until it is quite thin, you should be able to see the outline of your hand through the dough. Lay the first sheet of pasta on the bench and pipe out the mix at 2cm intervals, using about 1 tbsp of mixture per ravioli. Spray a fine mist of water over the sheet of pasta over the top and squeeze out any excess air. Cut the ravioli with a knife or fluted pastry cutter.

 

GARNISH

  • 1 tbsp fresh chives
  • ½ cup of fresh peas

 

ASSEMBLY

Cook the ravioli in boiling salted water for 4 minutes. In a separate pan heat up the pea veloute over the pasta once cooked, finish with chopped chives, fresh peas and mint oil.  

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