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Curry Chicken Filling:

  • Chicken, thigh, deboned 1.5 kg
  • Garlic, finely chopped 50 g
  • Onion, small dice 150 g
  • Thai red curry paste 200 g
  • Knorr Concentrated Chicken Bouillon (6x1L) 40 ml
  • Knorr Corn Oil (4x5L) 50 ml

Pasta Dough:

To Serve:

  • Parmesan Cheese 300 g
  • Coriander pesto 100 g
  • Water 400 ml
  • Knorr Concentrated Chicken Bouillon (6x1L) 20 ml
  1. Curry Chicken Filling:

    • Marinate the chicken with garlic, ginger, Thai Red Curry Paste and Knorr Corn Oil minimum 4 hours.
    • Once curry is cooked finish off with Knorr Concentrated Chicken Bouillon and chill down. Shred the chicken into small pieces.
  2. Pasta Dough:

    • Form a well and place the eggs, oil and Knorr Chicken Stock Powder in the center. By hand mix the wet and dry ingredients until a firm dough is formed. Knee the dough until smooth and shiny. Rest in chiller for 30 minutes
    • Roll out the pasta sheets, add the chicken curry filling. Cut and shape your ravioli’s to the desired size and shape.
  3. To Serve:

    • Heat the Knorr Garde d’Or Hollandaise Sauce and thin down with water, while boosting the chicken aroma with Knorr Concentrated Chicken Bouillon
    • Blanche the ravioli’s and cover with sauce, drizzle coriander pesto and serve with grated parmesan cheese.
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