Thai Curry Ravioli Recipe

Overview
Cook Time
Ingredients
Method

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
Easy

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 Ravioli

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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.

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