Ingredients:
Pasta Dough:
- 500g Double zero 00 flour (Excess plain flour for dusting)
- 2 egg yolks
- 3 whole eggs
- 1 pinch of turmeric powder
- 2 tablespoon of water
Filling and Sauce:
- 32 cubes of The Laughing Cow Belcube Plain
- 2 tablespoon go fish sauce
- 10g of fresh galangal
- 5g of fresh kaffir lime leaves
- 1 stalk of fresh lemon grass
- 1 large red chilli, de-seeded
- 1 large green chilli, de-seeded
- 5g fresh Thai basil leaves
- 10g tomyum paste
- 100ml whipping cream
- 50ml coconut cream
- Salt and pepper (to taste)
- 1 tablespoon of chopped parsley
- 1 lime, zested
Filling and sauce:
- 100g of prawns, minced
- 100g of squids, minced
- 300g of fresh salmon, minced
- 6 shallots
- 4 garlic
- 2 bird’s eye chillies, chopped
- 2 tablespoon of butter
Featured Product for this recipe :
The Laughing Cow Belcube Plain
Method:
- Attached the hook whisk to the machine and the bowl add the beaten eggs
- On the machine to a setting of 4 and gradually add the double O flour with the turmeric powder mixed in the flour and add into the mixing bowl gradually
- Adjust with drips of water
- Once a crumbly texture is formed, increase speed till 5 for a while(30 Sec) to combine and remove dough to knead and set aside in the fridge with plastic wrap for about 2 hours
- Prepare the filling by adding the blended prawns, Squid and Salmon with 2 table spoons of Shallots, 1 table spoon of garlic, fish sauce, bird eye chilli, basil and Season with salt and pepper
- When ready to cook, remove dough from fridge and work through a pasta machine often dusting with excess flour to prevent sticking
- Prepare a boiling pot of water with salt to blanch the Ravioli
- Place lumps of the filling and a piece of cheese on the pasta sheets leaving some spacing between to desired size. Brush water over the sheets and seal them tightly
- Use the back of the ring mould to shape the ravioli and dust with flour to prevent sticking
- In a lightly heated Non-Stick Pan, add in butter and fry Lime leaves, Galangal pieces and Lemon Grass for about 2 minutes then add remaining Garlic, Shallots and chilli slices and fry till soft for about 2-3 minutes
- Add in Tom Yum Paste and fry for about 1 minute then pour in the cream and simmer for about 5 minutes
- While Simmering Boil the Ravioli for about 2-4 minutes depending on size made
- Add in some water from the pasta(3 tbl spoon) if needed to make the sauce a little more runny and add in the ravioli when cooked, straining the water away
- Season with salt and Pepper to taste
- Garnish Parsley, Lime zest and juice
