Thai Curry Ravioli Recipe
How to make Thai Curry Ravioli
Ravioli stuffed with a delicious filling and cooked as per traditional Thai curry method. This Thai curry ravioli is ideal to serve at a dinner party.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Thai Curry Ravioli
- 1 lb Pasta dough
- 1 bunch Italian parsley whole
- 1 lb Butternut squash
- 1/2 cup Pumpkin puree
- 6fl oz Olive oil
- A few sprigs of Rosemary, fresh
- A few leaves of Sage, fresh
- 1 cup Shallots
- 2 oz Garlic
- 4 oz Gorgonzola cheese
- 3 oz Parmesan cheese
- 1 tsp Sugar
- to taste Salt
- to taste Freshly crushed pepper
- 100 gm Thai red curry
- 1/2 cup Italian parsley, chopped
- 100 ml Coconut milk
- 50 ml Coconut cream
- 5 gm Basil
How to Make Thai Curry RavioliHideShow Media
Peel core and dice the butternut squash, rub with olive oil, chopped sage, pumpkin puree & rosemary, season with salt, pepper & sugar. Roast well and chop.
Sauté shallots & garlic, add the roasted butternut, cook well.
Season and finish with chopped parsley.
Bake the gorgonzola separately, cool & mix in the mixture along with the grated parmesan.
Roll the pasta dough with whole parsley leaves. Ensure that there is one parsley leaf embedded in each ravioli and it should be clearly visible. Use cutter no. 5 for making of ravioli’s.
Cut into rounds with a cookie cutter. Spoon out 1.5 oz of the stuffing, and prepare the ravioli.
Cook the Thai curry as per traditional Thai curry method and add the raviolis in the sauce, serve hot.