Paua Ravioli with Porae and Rukau


Ravioli dough
  • 500 grams strong flour (high gluten)
  • 4 eggs, room temperature, slightly beaten
  • 2 Tbsp olive oil
  • 3 Tbsp  hot water
  • 1 pinch salt
  • Large pinch of saffron
  • 1kg Taro leaves (Rukau)
  • 1 onion
  • 1 can coconut cream
  • 2 T baking soda
Paua Filling
  • 2 x paua
  • 2 spring onions
  • Bunch of coriander
  • 2 Chillies
  • 1 x large Porae


Raviolli Dough  
  1. Combine slightly beaten eggs, salt, olive oil, and saffron and hot water that has sit for 5 minutes to allow saffron to steep.
  2. In a large bowl, Form a well in the center of the flour. Pour egg mixture into flour well and mix until a stiff dough is formed. Knead 10 minutes by hand. If the dough is too sticky, sprinkle with additional flour until it comes together. Cover dough with plastic wrap or a damp tea towel and let rest for at least 30 minutes.
  1. Clean, devein, and slice Taro leaves.
  2. Bring large pot of water to boil with 2 T of baking soda in it.
  3. Add Taro leaves to water and simmer for half an hour until it is very very soft.
  4. In another pot add can of coconut cream and diced onion and bring up to a simmer until onion is cooked.
  5. Strain Taro and add to coconut mixture, season, and bring back to a simmer until when heated through
  6. Puree mixture or you can eat as is.
Paua filling
  1. Mince the paua,
  2. Finely chop other ingredients and add into minced paua.
  1. Roll out the pastry to an even 2mm sheet
  2. Add 3/4s of a teaspoon of paua mix appropriately spaced on the sheet
  3. Wet edges around the paua and add top layer of pastry.
  4. Seal by hand and cut out finishing the edges by hand to insure each ravioli is sealed.
  5. Cook in boiling water until ravioli rise to surface (5 minutes approx.)
  6. Finish in a pan with butter and thyme and a tablespoon of cooking water to stop the raviolis sticking together.
  1. Scale the Porae,
  2. Fillet leaving skin on
  3. Cook skin side down in a hot pan, adding butter and fresh thyme
  4. When three quarter cooked flip to non-skin side to finish.

Plating Up

  1. On base of plate put one large tablespoon of rukau,
  2. Place three raviolis on top of rukau
  3. Place Porae skin side up on ravioli
  4. Garnish with fresh herbs and tomato concasse.

Chef Nathaniel Blomfield

Wine Match

Yealands Lighter Sauvignon Blanc