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:
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Garlic, paste 50.0 g
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Ginger, paste 50.0 g
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Red Thai curry paste 200.0 g
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Corn oil 50.0 ml
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Chicken thigh, deboned 1500.0 g
Pasta Dough:
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Eggs, beaten 5.0 pc
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Corn oil
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Flour 500.0 g
To Serve:
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Grated Parmesan cheese 300.0 g
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Water 400.0 ml
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Coriander pesto 100.0 g
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Knorr Hollandaise Sauce (6x1L) 1.0 l
Preparation
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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.
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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.
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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.
