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| Winning Pupu Division by Noel Morata Fluffy Puna Ravioli with Papaya and Bokchoy  1 ripe papaya – cut in half, take out seeds, scoop out flesh and reserve 2 large heads of small bokchoy sliced roughly 3 small heads of thai basil, chopped up. 2tbs peanut oil 2 cloves garlic, dice into small pieces 2 tbs sesame oil 4 tbs coconut vinegar 1 tbs chili oil Salt and Pepper to taste Lemon to taste Either wonton wrappers or freshly made pasta sheets Instructions Heat peanut oil with half garlic, add bokchoy and sweat to reduce, add half of the papaya flesh. Then add half vinegar, salt/pepper and lemon to taste. Set aside pan and cool and then place in a blender or processor and pulse to a nice diced consistency . Place through a strainer and reserve juice. Place the juice with the remainder of papaya and a few bokchoy leaves back into the processor and blend. Heat up the pot with sesame oil, garlic, chili oil and pour in pureed juice, add salt/pepper and lemon to taste, reserve sauce and filling. To prepare the pasta use either freshly made pasta or wonton wrappers. Wet edges of a wonton wrapper with water and then place a spoonful of the filling in the middle of the wonton wrapper and top with another wrapper and seal the edges. Heat up a sauce pan with water and drop in pasta in until it floats, spoon out and dry. Drizzle pureed sauce on top or around pasta. (This ravioli can also be fried. You can also steam this as a dumpling) |
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