The pawpaw ravioli is supposed to be the highlight of this dessert. I was inspired by Michel Roux's take on raviolis in his Finest Desserts recipe book. However, the raviolis proved to be too much for the palate and you end up feeling full before you dig into the pineapple. So, the pineapple became the focus while retaining the unique qualities of the pawpaw ravioli. This provides a tropically-refreshing end to a three-course meal.
This recipe was designed for Fiji's Tourism Exchange which is an annual undertaking of the government. I asked myself: "Why don't we tap the local produce?" - I and my Executive Chef share the same passion.