Garnish with shaved macadamia nuts, nigella seeds and purple basil leaves and flowers
Method
Combine in a bowl the minced pork, grated pear, ginger, garlic, coriander, fish sauce, sesame oil and chopped macadamias
Using clean hands, massage the mixture together and divide into 16 equal parts and roll into balls
Lay out 16 of the wonton wrappers and place one ball of the pork mince on top of the wrapper
Brush the edges with water and then cover with the remaining wonton wrappers, gently pressing the edges together to seal
Place on a tray lined with a clean tea towel and cover with plastic wrap to avoid drying out
To make the broth: Gently heat the pear cider and cinnamon palm sugar, add the fragrant spices to infuse. Season to taste
To cook the ravioli: Bring a large pot of water to the boil reduce to keep the water on a gentle roll
Gently add the ravioli, 4 at a time to allow plenty of room in the pot
Cook for 4-5 minutes. Remove with a slotted spoon to a tray, cover and keep warm whilst repeating the process with remaining ravioli
Place four ravioli onto each plate, garnish with a sprinkle of shaved macadamias, nigella seeds and purple basil. Serve with the pear cider broth either in the bowl or aside in jugs
