Thai Basil Pistachio Sambal Raviolo Al UovoServings : 2
Time: 30 minutes
Difficulty level: Medium
For the filling:
- ¼ cup olive oil
- 1 cup Thai Basil
- 1 clove of garlic
- ½ cup of shelled pistachios
- Zest and juice of 1 lime
- 1 thai chili (optional)
- ½ cup ricotta cheese
- Salt and pepper to taste
- 2 egg yolks
For the sauce:
- 1 Nona Lim Tomato Thai Basil Soup Heat and Sip Cup
- A few Thai basil leaves
- 2 tbsp butter
- 4 sheets of store bought fresh pasta sheets or make your own pasta
- Grated parmesan cheese (optional)
Use a mortar and pestle to blend the olive oil, Thai Basil, garlic, pistachios, lime juice and zest and chili (if using) or use a blender.
Fold ricotta cheese into the paste and season with salt and pepper.
Dust your work space with some flour and place a sheet of pasta in front of you.
Pipe filling in a circle, leaving a well in the middle. Or place a dollop of filling on the pasta sheet and use a small spoon to make a well in the center.
Gently place an egg yolk into the well. Brush the edges lightly with a little bit of water.
Place the other pasta sheet on top and press around the edges with your fingers to create a seal
Use a round cutter or a knife to cut around each raviolo (which should be around 3 to 4 inches in diameter)
Repeat process to make another raviolo
Melt 2 tbsp butter in a skillet over medium-low heat with Thai Basil leaves to infuse the butter.
Add Nona Lim Thai Basil Tomato Soup
Season with salt and pepper (if needed) and bring to a simmer.
Add ravioli to a pot of boiling salted water and cook for 3 minutes.
Carefully transfer the ravioli from the water with a slotted spoon to the pan with butter and tomato soup. Cook the ravioli in the skillet for another 2 to 3 minutes.
Serve with the tomato sauce. Add some grated parmesan cheese if you wish.
Tip: Simply scale up the recipe to make more; you can also leave out the egg yolk and make smaller ravioli. Have fun playing with the recipe!