Ravioli with Coconut Milk and Lemongrass Sauce Recipe
How to make Ravioli with Coconut Milk and Lemongrass Sauce
Ravioli with Coconut Milk and Lemongrass Sauce Recipe : A smooth ravioli stuffed with vegetables. Poured with a thick coconut milk sauce with spring onions and lemon grass. It is a super easy and worth trying pasta recipe.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
- Recipe Servings3
Ingredients of Ravioli with Coconut Milk and Lemongrass Sauce
- Pasta dough
- To stuff Ravioli
- 1 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 Oniond, chopped
- 1 Brinjal /aubergine, chopped
- 1/2 Red bellpepper, chopped
- 1/2 Yellow bell pepper
- 1 cup Corn, chopped
- 6-7 Mushrooms, chopped
- A pinch of Salt
- For the Sauce:
- 20 gram Butter
- 20 gram Flour
- 150 ml Coconut milk
- A pinch of Lemongrass
- Some parsley
- to taste Salt
- 1/2 Spring onions, chopped
- Dash of pepper
- For Garnishing:
- Chilli flakes
How to Make Ravioli with Coconut Milk and Lemongrass SauceHideShow Media
For the Filling:
In a wok add 1 Tbsp olive oil, minced garlic, chopped onion, chopped aubergines/ brinjal. Saute.
Add chopped red bell peppers, yellow bell peppers, chopped celery, chopped corn and chopped mushroom. Saute. The filling is ready.
Roll out the dough like a chapati. Add the mixture in the middle and brush the sides with a little water.
Cover it with another dough sheet and stick the edges together With a round biscuit cutter, cut off the excess dough on the sides so that the ravioli is a perfect round.
In a pan, boil water with some salt and boil the ravioli. drain it out and pat them dry.
For the coconut milk and lemongrass sauce:
In another pan, add butter and flour. Saute.
Add 150 ml coconut milk and keep stirring to avoid lumps.
Add lemongrass, some parsley, salt, scallions/ spring onions and a dash of pepper. Stir till thick.
In a plate arrange the boiled ravioli and pour the sauce on it.
Top it with some chilli flakes to add color.