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.
Ingredients
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
Pasta Dough:
-
Eggs, beaten 5 pc
-
Corn oil
-
Flour 500 g
To Serve:
-
Grated Parmesan cheese 300 g
-
Water 400 ml
-
Coriander pesto 100 g
Preparation
-
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.
-
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.
-
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.
