COOK-OFF RECIPES:

This unusual fried peanut ravioli with triple cream brie cheese (served with baby spinach and fresh peach salsa) won the "Best Matching of Dish and Local Wine" category for apprentice chef Ramon Whitten, from Stuart Range, Kingaroy, at the 2005 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Stuart Range 2004 Chardonnay Semillon

Ingredients
Pasta
150g peanut butter
350g plain flour
1/2 tsp salt
2 lightly beaten eggs
80ml water
Peanut oil for frying

Filling
300g baby spinach
110g Triple Cream Brie

Salsa
2 peaches
1 red onion
4 tomatoes (seeds removed)
2 spring onions
Chardonnay
Basil and parsley

Garnish
Cherry tomato and blanched fresh asparagus

Method
Place all pasta ingredients into a mixer and knead to a smooth elastic dough for approximately five to eight minutes. Cover with cling wrap and rest for one hour.

Blanch baby spinach in some boiling water and then refresh it in iced water.

Dice all the salsa ingredients and mix together.

Using a pasta machine, pin the dough through from its widest setting - gradually reducing the thickness until thin sheets are formed.

Portion the spinach and roll into balls. Place the balls of spinach onto the pasta sheets approximately 100mm apart and top each with a wedge of brie.

Using a pastry brush, lightly coat pasta around spinach and cheese with water.

Place another sheet of pasta on top and around the filling. Sandwich both layers together to form a seal, removing as much air as possible.

With a round pastry cutter, stamp out the individual ravioli.

Pan-fry the ravioli in peanut oil (approximately 170 degrees C).

To Assemble
Place a small amount of salsa in centre of plate. Arrange cooked ravioli on top. Spoon some more salsa around. Garnish with several stalks of asparagus and cherry tomato.

Serves 2

Local Produce:
Peanut butter - Proteco, Kingaroy
Triple cream brie - Kingaroy Cheese
Chardonnay - Stuart Range