Ravioli with Coconut Milk and Lemongrass Sauce

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

How to Make Ravioli with Coconut Milk and Lemongrass Sauce

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.

(Courtesy: Openhouse Café, CP)