Wagga’s Roundabout Restaurant shares favoured recipe

Competition is heating up across the Riverina as high-end restaurants pick up a grape-infused gauntlet.

Grape gauntlet: "High-end" chefs like The Roundabout Restaurant's James Bunter will bring a touch of class to this year's BMW Food and Wine Festival.

Grape gauntlet: "High-end" chefs like The Roundabout Restaurant's James Bunter will bring a touch of class to this year's BMW Food and Wine Festival.

Wagga’s Roundabout Restaurant is preparing to whip up a classy storm at the BMW Food and Wine Festival for the Restaurant Challenge on March 25. As the event’s entree, the Tarcutta Street restaurant has shared a specialty dish with readers.

Fig and goats chevre ravioli with burnt butter and fried sage

Ingredients:

  • 1 Batch basic pasta dough
  • 20 whole figs
  • 100g Coolamon Cheese Goats Chevre
  • 250g butter
  • 10 sage leaves
  • 20g Walnuts
  • 20g Pistachios
  • 20mL Wollundry Grove Extra Virgin Olive Oil

Method:

Preheat oven to 180 degrees.

Cut the top off the figs and cut them in half. Lay them on an oven tray. Drizzle with extra-virgin olive oil, and season with sea salt and cracked pepper. Roast for 10-15 minutes (until slightly softened).

Slowly melt butter in heavy-bottomed pan over low heat. Cook until it has a nutty colour, then remove from heat.

Remove figs from oven, set aside 6 pieces to garnish and allow to cool. 

Place the remainder into a food processor, add the goats chevre and blitz on high until pureed and evenly mixed. Add salt and pepper to taste. Store in fridge.

Roll out pasta dough until long and 2-3mm thick.

Portion the filling across the top of one pasta sheet – about 3-4cm apart so individual pasta can be cut later. With a pastry brush or finger, lightly spread cold water around the filling.

From one end to the other, slowly fold one sheet of pasta on the other (gently work out any air pockets around the filling). 

Use the cutter to gently portion ravioli and cook or store in freezer, layered between baking paper. 

Bring pot of salted water to boil. Add ravioli. Cook until soft and the filling is warmed through. 

Add a small portion of “nutty coloured” butter to a small saucepan and add three sage leaves per portion of ravioli. Remove the ravioli from the water and pat dry on a tea towel.

Remove the sage from the butter and place on a tea towel to crisp. 

Place three pieces onto a plate. Spoon butter sauce on top and garnish with a fig half, sage, crushed walnuts or pistachios and olive oil.