Carrot And Ginger Ravioli With Yellow Curry And Tha

Name: Carrot And Ginger Ravioli With Yellow Curry And Thai Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots, peeled and roughly chopped; 1 inch fresh ginger, peeled and chopped; 1 shallot, peeled and chopped; 2 ounces unsalted butter; 2 cups chicken stock; 2 tablespoons vegetable oil; 2 tablespoons Madras curry powder; 2 cups coconut milk; 1 tablespoon sugar; 1 egg, lightly beaten; 24 sheets wonton wrappers; 6 -8 leaves fresh basil, Thai or 6 -8 leaves cinnamon; kosher salt

Servings: persons

3 carrots, peeled and roughly chopped
1 inch fresh ginger, peeled and chopped
1 shallot, peeled and chopped
2 ounces unsalted butter
2 cups chicken stock
2 tablespoons vegetable oil
2 tablespoons Madras curry powder
2 cups coconut milk
1 tablespoon sugar
1 egg, lightly beaten
24 sheets wonton wrappers
6 -8 leaves fresh basil, Thai or 6 -8 leaves cinnamon
kosher salt

1
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. Puree contents in a food processor until smooth and adjust seasoning.
2
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.
3
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.
4
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.

912

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 carrots, peeled and roughly chopped, 1 inch fresh ginger, peeled and chopped, 1 shallot, peeled and chopped, 2 ounces unsalted butter, and more.

Yes, Carrot And Ginger Ravioli With Yellow Curry And Thai Basil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot And Ginger Ravioli With Yellow Curry And Thai Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions