Kangaroo Ravioli

Mince Kangaroo

Mince Bacon

Chop unions and mushrooms

Fry onions and mushrooms in oil and the chopped rosemary

Fry the bacon and add later the kangaroo DON’T OVERCOOK THE KANGAROO

Mix unions, mushrooms, bacon and kangaroo

Season with pepper and salt if needed.

And a splash of truffle oil

Bring chicken stock, peeled tomatoes, chopped carrots, chopped leek and chopped celery to the boil and simmer till all ingredients are cooked

Remove the big pieces of celery and mince ingredients very fine with a stab mixer and remove long fibers

Season with pepper, salt and add chopped parsley

Add tomatoes paste if needed

Place 420gr flour in a mound on a clean surface. Make a well in the center. Add salt, eggs and a bid olive oil. Gently whisk with a fork, using your other hand to secure the walls. Draw in the flour as you go and add if needed.

Bring the dough together. Knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, wrap in plastic wrap and set aside for 30 minutes to rest.

Divide the dough into 4 portions. Flatten 1 portion slightly. Set the pasta machine on the widest setting and flour the machine and dough well. Feed through the machine.

Repeat 6 more times, folding the dough into thirds and turning it 90 degrees until its smooth and the same width as the machine (at least 12cm). Halve crossways. Continue to feed each dough half through the machine, separately, without folding, narrowing the machine settings 1 notch at a time, until you reach the second last setting. The pasta should be less than 1mm-thick. Repeat with the remaining 3 dough portions to make another 6 sheets.

Keep a bit of egg for assembling

Bring BIGG pot with water to the boil add salt

Add a tea spoon of meat mix to every ravioli satchel

Cook the ravioli in the hot but not boiling water, when the ravioli start floating they are about cooked

Chop Cranberries

Little twigs of rosemary and parsley for garnish