Thai Basil Pistachio Sambal Raviolo Al Uovo

Thai Basil Pistachio Sambal Raviolo on a plate

Thai Basil Pistachio Sambal Raviolo Al Uovo

By Chef Nora Haron

Servings : 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:

For the pasta:
  • 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!