Ingredients
Creamy Garlic Sauce
- 80 grams Parmesan cheese
- 6 sprigs parsley
- 2 cloves garlic
- 1 spring onion
- 30 grams Butter
- 30 grams Evoo
- 100 grams white wine
- 200 grams whipping cream
- 60 grams cream cheese
Ravioli filling
- 20 Yabbies, approx
- Peel of half a Lemon
- 1-2 slices stale bread, Frozen, to = 1/2 Cup of Breadcrumbs
- Sml bunch parsley, approx 3 Tbs
- 60 grams cream cheese, softened
- 1 egg
- Salt and pepper, to season
Basic Pasta Dough
- From EDC or Basic Cookbook
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Peel Raw Yabbies - Chop into cubes
Place lemon rind into bowl - Grate 10sec Spd 10
Add bread and Parsley - chop 5-10sec Spd 7
Until bread turns into bread crumbs
Add Cream cheese and lightly whipped egg - mix till combined
Transfer into a bowl and mix in Yabbie Meat, set aside in Fridge.
Roll out Past dough into 6 rectangles
Add Parmesan cheese to Bowl, Grate 10sec Spd 9
Set Aside
Add Parsley to bowl, Chop 3 Sec Spd 7
Set Aside
Add Garlic & Spring onion, Chop 3sec Spd 7
Add Butter & EVOO, Saute 5mins 120deg
Add wine & Cream, Cook 10 mins 100deg Spd 1 MC off
Add Parsley, Parmesan & Cream cheese, cook 5 mins 100deg Spd 1 or until sauce thickens slightly MC off.
Set Aside Until Pasta is cooked in Thermoserver
Place 1700gms Water & tsp Salt into TM Bowl
Place Simmering basket in Bowl
Bring water up to boil - 5-10mins 100deg Spd 4
Roll heaped teaspoons of the Yabbie filling into balls and place onto a sheet of the rolled out pasta dough, making sure to leave enough space between each ball to cut around and seal ravioli
Wet pasta dough around the filling and Place another sheet of rolled out pasta dough on top
Cut out sqares with a ravioli cutter & press edges to seal
Once all ravioli has been cut out and water is boiling,
Place half ravioli into basket - Cook 3-4 mins 100deg Spd 4
Repeat with other half
Once Ravioli is cooked Serve with Sauce Immediately
Season with Salt & Pepper
Ravioli Filling
Creamy Garlic Sauce
Ravioli Pasta
Tip
Yabbies could be substituted for Prawns
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Are you sure to delete this comment ?