Thai Ravioli with Coconut Sauce

Thin, elastic dough enclosing a juicy pork and shrimp filling. The red curry coconut sauce coats the ravioli with a glossy richness, heightened by the sharp aroma of Thai basil.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 389
• Protein: 20 g
• Carbs: 22 g
• Fat: 23 g

Ingredients

• 24 piece wonton wrappers ( whole )
• 200 g Ground pork ( fresh )
• 150 g Shrimp ( peeled and chopped )
• 2 piece Garlic ( minced )
• 1 piece Thai chili ( finely sliced )
• 1 tbsp fish sauce
• 250 ml Coconut milk
• 1 tbsp Thai curry paste red
• 1 tsp palm sugar ( grated )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 10 piece Thai basil ( whole leaves )

Instructions

1. Filling preparation

   Roughly chop the shrimp with a knife to maintain texture. Mix with the minced pork, pressed garlic, minced Thai chili, and fish sauce. The filling should be homogeneous and sticky.

2. Shaping the ravioli

   Place a small spoonful of filling in the center of a wonton wrapper. Moisten the edges with water, then fold into a triangle, squeezing out any air. The edges must be perfectly sealed to prevent opening during cooking.

3. Steaming

   Place the ravioli in a steamer basket lined with a few basil leaves. Cook for 6 to 8 minutes. The dough should become translucent and the filling firm to the touch.

4. Sauce reduction

   In a pan, heat the coconut milk with the red curry paste and palm sugar. Let it reduce until the sauce coats the back of a spoon. Add a squeeze of lime juice at the last moment for acidity.

Chef's tips

• Do not overfill the ravioli, or they will burst during steaming.
• If the coconut sauce splits, use an immersion blender to emulsify it.
• Press the edges of the dough firmly to remove air; that's the secret to even cooking.

Storage

Eat immediately. Raw ravioli can be frozen flat on a tray before being bagged.