Thai-Chinese Fusion Ravioli Dish

• Ravioli
• t00 grams (tipo)pasta flour (can be replaced with all-purpose flour but it will not work as well)
• t egg
• Stuffing
• t/2 cups Firm Tofu, chopped
• t/2 cups Shitake Mushrooms, chopped
• t/2 cups Bamboo shoots, chopped
• t/2 cups Spinach, chopped coarsely
• t/2 cups Ginger, chopped coarsely
• Soup
• 2 lemongrass stalks, cut into 1" pieces and smashed a bit (about 1/3 cup)
• 6 kaffir lime leaves (1 tablespoon), torn with center vein removed
• 2 tablespoons galangal sliced thin
• 1 tablespoon coriander roots, about 2 roots
• 2 tablespoons shallots, whole with skin removed (1-2 shallots)
• 5 tomatoes, cut in 1/4s
• 3 cups water
• 3 cups of coconut cream
• 3 cups of pork stock
• 1/2 cup straw mushrooms, ends removed and halved
• 2 tablespoons (about 7) red medium-sized Thai chillies, smashed
• pinch of salt
• 1 1/4 teaspoon fish sauce
• 1 1/2 tablespoons roasted chilli paste
• 1 tablespoon lime juice (or more to taste)
• 1 tablespoon coriander chopped

1. Method:
2. 1. Pasta Dough
3. Have the Pasta dough prepared
4. a.tlace the 100 grams of pasta flour in a big bowl
5. b.take a mound of it in the bowl
6. c.take a small hole in the middle
7. d.tut the egg in the hole that you made
8. e.tse a fork to draw the flour in and mix it thoroughly
9. f.tnead until it is soft and everything is mixed together and nothing is dry and not stuck to the big piece
10. g.tet it sit for about 30 minutes
11. 2. Stuffing
12. In a different bowl, make the stuffing
13. a.t 1/2 cups Firm Tofu, chopped
14. b.t 1/2 cups Shitake Mushrooms, chopped
15. c.t 1/2 cups Bamboo shoots, chopped
16. d.t 1/2 cups Spinach, chopped coarsely
17. e.t/2 cup Ginger, chopped coarsely
18. f.tix it all together in the bowl
19. 3. Soup
20. a. In a large pot
21. b. Boil 3 cups water
22. c. Add Spices
23. i.Kaffir lime leaves
24. ii.Coriander roots
25. iii.Galangal
26. iv.Shallots
27. v.Lemongrass
28. vi.Chili
29. Vii.Let it simmer while preparing everything else
30. 4. Start making pasta
31. a. Roll out the pasta with pasta machine (if you don't have you can also use rolling pin)
32. - Roll it out on the largest setting, like 1, 2 and then move it up to the highest at 7-8.
33. - Make sure it's really thin
34. b. Cut out with circle shape stencil about 3-4 inch diameter
35. c. Put filling into the middle of the circles
36. d. Put a bit of water on the tip of your finger and get the edge of the round pasta wet
37. e. Make sure they are closed by pushing the fork down on the edges
38. f. Boil in water for 5-8 minutes
39. g. Let them cool with cold water so they don't stick together
40. 7. Add more ingredients to the soup
41. a. Tofu, chopped in bite sized cubes
42. b. Mushrooms chopped in quarters
43. c. pork stock - 3 cup
44. d. 3 cup coconut cream
45. e. 1 1/2 tbsp roasted chili paste
46. f. Let It simmer for about 5 more minutes
47. g. Taste
48. 8. Final
49. a. Place some Ravioli on a plate in a neat order
50. b. Pour some of the soup on top
51. c. Garnish with fresh herbs and add lime juice to taste
52. d. EAT!

flour, egg, stuffing, shitake mushrooms, bamboo shoots, ginger, lemongrass stalks, lime, thin, coriander roots, shallots, tomatoes, water, coconut cream, pork stock, straw mushrooms, salt, fish sauce, chilli paste, lime juice, coriander chopped

Taken from www.epicurious.com/recipes/member/views/thai-chinese-fusion-ravioli-dish-50182521 (may not work)