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Curry Chicken Filling:

Pasta Dough:

To Serve:

  1. Curry Chicken Filling:

    • Marinate the chicken with garlic, ginger, Thai red curry paste and corn oil minimum 4 hours.
    • Once curry is cooked finish off with Knorr Chicken Bouillon Powder and chill down. Shred the chicken into small pieces.
  2. Pasta Dough:

    • Form a well and place the eggs, oil and Knorr Chicken Bouillon Powder in the centre. By hand mix the wet and dry ingredients until a firm dough is formed. Knee the dough until smooth and shiny. Rest in chiller for 30 minutes.
    • Roll out the pasta sheets, add the chicken curry filling. Cut and shape your raviolis to the desired size and shape.
  3. To Serve:

    • Heat the Knorr Hollandaise Sauce and thin down with water, while boosting the chicken aroma with Knorr Chicken Bouillon Powder.
    • Blanche the raviolis and cover with sauce, drizzle coriander pesto and serve with grated parmesan cheese.

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