Ravioli with Coconut Milk and Lemongrass Sauce with Chef Nikhil & Natasha on Cooking table

Ravioli with Coconut Milk and Lemongrass Sauce

Chef	:	Nikhil & Natasha
Recipe Servings	:	3
Recipe Cook Time	:	40 Minutes
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A smooth ravioli stuffed with vegetables. Poured with a thick coconut milk sauce with spring onions and lemon grass. It is easy and worth trying.

Ingredients

• Pasta dough
  
  
  To stuff the ravioli:
  
  1 Tbsp olive oil
  
  2 garlic cloves, minced
  
  1 onion, chopped
  
  1 brinjal /aubergine, chopped
  
  1/2 red bellpepper, chopped
  
  1/2 yellow bell pepper, chopped
  
  1 cup corn, chopped
  
  6-7 mushrooms, chopped
  
  Salt, a pinch
  
  
  For the Sauce:
  
  20 gm butter
  
  20 gm flour
  
  150 ml coconut milk
  
  Lemongrass, a pinch
  
  Some parsley
  
  Salt to taste
  
  1/2 spring onions, chopped
  
  Dash of pepper
  
  
  For Garnishing:
  
  Chilli flakes

Method

For the Filling:

In a wok add 1 Tbsp olive oil, minced garlic, chopped onion, chopped aubergines/ brinjal. Saute.

Add chopped red bell peppers, yellow bell peppers, chopped celery, chopped corn and chopped mushroom. Saute. The filling is ready.


The Ravioli:

Roll out the dough like a chapati. Add the mixture in the middle and brush the sides with a little water.

Cover it with another dough sheet and stick the edges together With a round biscuit cutter, cut off the excess dough on the sides so that the ravioli is a perfect round.

In a pan boil water with some salt and boil the ravioli. drain it out and pat them dry.


For the coconut milk and lemongrass sauce:

In another ban add butter, flour. Saute.

Add 150 ml coconut milk and keep stirring to avoid lumps.

Add lemongrass, some parsley, salt, scallions/ spring onions and a dash of pepper. Stir till thick.


Plating up:

In a plate arrange the boiled ravioli and pour the sauce on it.

Top it with some chilli flakes to add color.