In South-East Asia it is not uncommon to find a peaceful marriage between noodles with various versions of curry and raviolli is certainly not too distant a cousin from noodles. Dear friends, I present to you the dish that broke my mortar: Prawn ravioli with green curry dressing.
Indeed, it was a risky adventure, nevertheless it promised a lot of fun and excitement to be had in the kitchen not to mention a great exercise opportunity. Those who have not yet made fresh pasta by hand (no pasta maker required), you should give it a go. This experiment threw my kitchen into an absolute painful state, what with a broken mortar and a new one too. Rest assured, the result makes this adventure well worth it!
- 3 large eggs
- 300 g of wheat flour
- 3 teaspoon of salt for flavour
To make the Midnight Bakery prawn raviolli filling:
- 1 1/2 tablespoon of minced garlic in olive oil
- 500g of garlic prawns, roughly diced
- 200g of bacon, diced
- 2 stems of curry leaves, stem removed
When you're ready to make the ravioli, dust the dough and the work surface with extra flour. With a rolling pin roll out pasta dough, flipping it and turning it around to ensure that you roll the dough evenly. Put a teaspoon-full of prawn stirfry on pasta dough roughly 4 cm apart. Top with pasta dough. Press down the edges gently so it looks like a little sombrero/Mexican hat. You could "stencil" it with a little tea cup if you have one. Cut out with knife and press again on the edges to ensure that the filling doesn't leak out during cooking. Keep them on a plate, generously dusted with flour to avoid them sticking to each other. Now on to that green curry dressing.
To make the Midnight Bakery's green curry sauce, you will need:
- 1 bunch of basil
- 1 bunch of coriander (including roots)3 stems of curry leaves, stems removed
- 1 knob of tumeric
- 2 knobs of ginger
- 2 medium shallots, diced
- 2 large red chillis, sliced
- 2 teaspoons of belachan (fermented shrimp paste)
- 3 medium shallots, sliced
- 1 tablespoon of minced garlic
- 200 ml of coconut cream
- 1 handful of fresh kaffir lime leaves, scrunch until you could smell that beautiful citrusy scent
- Lime juice and salt for seasoning
Get a pot of salty water boiling and cook ravioli for 7-8 minutes then drain. Heat a pan with 1/2 teaspoon of oil and toss the ravioli with green curry sauce. For 5 ravioli, add 5 tablespoons of the curry sauce. The idea is not to have a soup (although you could), but just to have a glaze of the sauce over the surface of the raviolli. Serve with extra basil.
- You could make stir-fry out of the prawn filling by adding diced capsicums, basil leaves and coriander and combining them together in a quick hot toss in a wok.
- You could combine the ravioli with a lot more green curry if you like. After cooking the ravioli in salty water, just serve in a bowl with curry sauce, or in this case, curry soup. Place the ravioli into the soup just before serving to avoid soggy pasta.
- Make fettucinne with leftover pasta dough. Dust pasta sheet generously on both sides with flour and roll into a log. Cut 1 cm thickness, unroll and voila! Cook in salty boiling water for 7-8 minutes and dress with any sauce you like.