Chicken Curry Raviolis with Coriander Pesto
An extremely versatile dish that you can adapt to make your own, this chicken curry raviolis with coriander pesto is a tasty favourite. Try it out today.
Ingredients
Curry Chicken Filling:
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Chicken thigh, deboned 1.5 kg
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Garlic paste 50.0 g
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Ginger paste 50.0 g
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Red Thai curry paste 200.0 g
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Corn Oil 50.0 g
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Pasta Dough:
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Eggs 5.0 nos
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Olive oil 10.0 ml
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Flour 500.0 g
To Serve:
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Quick Cheese Sauce 1.5 kg
Preparation
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Curry Chicken Filling:
- Marinate the chicken with garlic, ginger, Thai red curry paste and Corn Oil minimum 4 hours.
- Once curry is cooked finish off with Knorr Chicken Seasoning Powder and chill down. Shred the chicken into small pieces.
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Pasta Dough:
- Form a well and place the eggs, oil and Knorr Chicken Seasoning Powder in the centre. by hand mix the wet and dry ingredients until a firm dough is formed. Knee the dough until smooth and shiny. Rest in chiller for 30 minutes.
- Roll out the pasta sheets, add the chicken curry filling. Cut and shape your ravioli’s to the desired size and shape.
- Garnish with Coriander Pesto and Parmesan Cheese.
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To Serve:
- Boil and simmer the quick cheese sauce while boosting the chicken aroma with Knorr Chicken Seasoning Powder.
- Blanche the ravioli’s and cover with sauce, drizzle coriander pesto and serve with grated parmesan cheese.
