Thai Ravioli with Coconut Sauce
Ingredients
- 24 pcwonton wrappers (whole)
- 200 gGround pork (fresh)
- 150 gShrimp (peeled and chopped)
- 2 pcGarlic (minced)
- 1 pcThai chili (finely sliced)
- 1 tbspfish sauce
- 250 mlCoconut milk
- 1 tbspThai curry paste red
- 1 tsppalm sugar (grated)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 10 pcThai basil (whole leaves)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Raw ravioli can be frozen flat on a tray before being bagged.
