Saturday, November 24, 2012
Home-made kangaroo ravioli
He minced the meat first with the hand-mincer(only about 100 grams was necessary to fill enough ravioli for two of us), added chopped sage, crushed garlic, very finely chopped onion, salt and pepper. He made the pasta for the ravioli(just flour and egg) and after passing it through the pasta maker to smooth it out, used the ravioli mould to shape the little pockets, filled them with kangaroo mix, closed and crimped then, then hey presto, a few minutes boiling and they were done! With a home-made tomato sauce, it was utterly delicious!