Thai-Chinese Fusion Ravioli Dish

  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)

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