Moreton Bay Bug Ravioli with Finger Lime, Brown Butter & Saltbush

Name: Moreton Bay Bug Ravioli with Finger Lime, Brown Butter & Saltbush
Yield: Serves 4-6
Cuisine: Australian
Ingredients: Plain flour, for dusting; Juice of 2 lemons; Zest of 1 lemon; 20 wonton wrappers; 10 g saltbush leaves; 1 finger lime, cut into wedges lengthways; 4 beach succulent sprigs, leaves picked; 200 g butter, thinly sliced; 450 g Moreton Bay bug meat; 1 egg white, lightly whisked, plus extra, for brushing; 125 ml (½ cup) pouring cream; Pinch of table salt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

1 finger lime, cut into wedges lengthways
10 g saltbush leaves
4 beach succulent sprigs

Europe
Oceania
United Kingdom
Australia
Sydney
Fish course
Dinner
Pescatarian
Mediterranean

Method

Begin with making your bug ravioli. Place 250g bug meat in a food processor. Add the egg white and salt. Process into a fairly smooth paste. With the motor running, gradually add the cream in a slow, steady stream to form a smooth, fluffy mousse. Transfer to a bowl. Cut the remaining bug meat into 1cm pieces. Add to the mousse mixture with the lemon zest. Fold until just