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  1. Recipes

Chicken Curry Raviolis with Coriander Pesto

Raviolis are extremely versatile as you can use almost any filling inside. We add a stroke of genius in the pasta dough of this recipe: Knorr Chicken bouillon powder. The raviolis have a chicken curry filling accentuated by the chicken flavoured pasta dough, contrasting well with a creamy Hollandaise-like sauce and coriander pesto.

Chicken Curry Raviolis with Coriander Pesto

Ingredients

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Curry Chicken Filling:

  • Garlic, paste 50 g
  • Ginger, paste 50 g
  • Red Thai curry paste 200 g
  • Corn oil 50 ml
  • Chicken thigh, deboned 1500 g
  • Knorr Chicken Stock Powder (6x1.1Kg) 30 g

Pasta Dough:

  • Eggs, beaten 5 pc
  • Corn oil
  • Knorr Chicken Stock Powder (6x1.1Kg) 10 g
  • Flour 500 g

To Serve:

  • Grated Parmesan cheese 300 g
  • Water 400 ml
  • Knorr Chicken Stock Powder (6x1.1Kg) 10 g
  • Coriander pesto 100 g
  • Knorr Hollandaise Sauce (6x1L) 1 l

Preparation

  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.