+

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
  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.
+