- 300g minced Australian pork
- 1 Corella pear, peeled and grated
- 1/2 teaspoon grated fresh ginger
- 1 small clove garlic, crushed
- Pinch of ground coriander
- 6 drops of fish sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons finely chopped macadamia nuts
- 32 wonton round wrappers
- 1 x 375 bottle pear cider
- 3 tablespoons cinnamon palm sugar
- 1 whole star anise
- 1 piece cinnamon quill
- Salt to taste
- Garnish with shaved macadamia nuts, nigella seeds and purple basil leaves and flowers
| - 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
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