Crocodile & Lemon Myrtle Ravioli

A little taste of the Territory! Fresh crocodile tail, minced and seasoned with native lemon myrtle, then wrapped in fresh pasta to create a uniquely Australian ravioli.

This is a cook-by-feeling recipe, so the quantities are approximate. Adjust the seasoning and breadcrumbs as needed to get the right consistency.

Serves: Approximately 20 people, with three small ravioli per person. If you have any filling left over, don't let it go to waste! Simply shape the excess crocodile mixture into rissoles and cook them for another delicious meal.

Pasta recipe online HERE

Stuffing Ingredients

• maybe about 500 g crocodile tail meat

• 1 egg

• ¼ cup breadcrumbs

• 1 tsp lemon myrtle powder

• ½ tsp MSG

• Salt and pepper, to taste

Method

1. Prepare the crocodile: Partially thaw the crocodile tail meat until it is firm but soft enough to mince. Mince the meat using a KitchenAid mincer, then drain off any excess liquid.

2. Make the filling: Add the egg, breadcrumbs, lemon myrtle powder, MSG, salt and pepper to the minced crocodile. Mix thoroughly until all the ingredients are well combined and the filling holds together.

3. Fill the ravioli: Place small portions of the crocodile mixture onto your prepared pasta sheets. Cover with another sheet of pasta, press around the filling to remove any air pockets, and seal the edges.

Cut into your preferred ravioli shape.

4. Cook the ravioli: Cook the ravioli in gently simmering salted water until the pasta is tender and the crocodile filling is cooked through to 75°C in the centre. We cooked ours for 10mins

Cooking notes

Crocodile is a very lean meat, so the egg helps bind the filling, while the breadcrumbs absorb excess moisture.

If the mixture is too wet, add a little more breadcrumb until it holds together without becoming too firm.

Keep the filling refrigerated while preparing the pasta.