Millennium Post

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)
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