Curried Ravioli Recipes

CURRIED RAVIOLI WITH SPINACH

Steps:

• Cook and drain ravioli as directed on package. Cook and drain spinach as directed on box.
• In 1-quart saucepan, mix cream cheese, coconut milk, broth, curry powder and salt. Cook over medium heat, stirring occasionally, until hot.
• Spoon spinach onto serving plate. Top with ravioli and sauce. Sprinkle with onions and peanuts.

CARROT AND GINGER RAVIOLI WITH YELLOW CURRY AND THAI BASIL

Steps:

• In a medium saucepan, sweat carrots, ginger and shallots in butter. Season with salt and pepper. Add chicken stock and simmer until carrots are completely soft. Continue to cook carrots until the liquid is almost gone. Purée contents in a food processor until smooth and adjust seasoning.
• In another sauce pot, add oil and heat over a medium flame. Add curry powder and cook for 1 minute to release aroma, then add coconut milk and sugar. Simmer for 5 minutes and adjust taste with salt.
• To make the ravioli, dip your finger in the beaten eggs and wet the wonton wrapper. Place a spoon of filling in the center of the wonton wrapper and place a new wonton wrapper over it and very gently seal the edges around the filling. Repeat 11 more times laying each ravioli carefully on a plastic-covered tray.
• Bring a large pot to boil, salt the water, and reduce to simmer. Add the ravioli to the pot and cook for 2 minutes. Carefully remove the ravioli with a slotted spoon and tap on an absorbent paper towel before sliding into warm shallow bowls or plates. Ladle the curry sauce over the ravioli and garnish with finely sliced Thai basil and serve.

CURRIED RAVIOLI

Steps:

• Cook and drain ravioli as directed.
• Meanwhile, in a frying pan, gently wilt spinach (you can also keep it raw if you prefer).
• In a large saucepan, mix cream cheese, coconut milk, broth, curry and salt and red pepper flakes to taste. Cook over medium heat, stirring occasionally until hot and cream cheese is melted.
• Spoon spinach over serving plate. Top with ravioli and sauce. Sprinkle with onions.