Thai-Italian Fusion: Shrimp Ravioli with Coconut and Green Curry

DSC09404
I had some left over homemade Thai green curry paste and after the success of shrimp ravioli I decided to do some Thai-Italian fusion and make shrimp ravioli with coconut and green curry. The result was phenomenal and something I’ll definitely make again. The combination of flavors works remarkably well.

DSC09407
The filling is very similar to my regular shrimp ravioli, with as the main difference that it contains green curry paste. Together with the reduced shrimp stock this has great depth of flavor. The coconut milk sauce combines very well with the ravioli. The dish had just the right amount of spiciness, and you can of course tune it to your own taste. Here’s what I did…

Ingredients

DSC09375

For about 30 ravioli

For the stuffing

450 grams (1 lb) medium shrimp with heads and shells

2 Tbsp Thai green curry paste

1 egg

100 grams ricotta (preferably homemade)

1 Tbsp vegetable oil

For the pasta

2 eggs

200 grams Italian 00 flour

salt

For the coconut sauce

250 ml (1 cup) coconut milk

1 Tbsp Thai green curry paste

zest of 1 (kaffir) lime

1 Tbsp fish sauce

juice of 1/2 lime

Preparation

DSC09377
Peel the shrimp and refrigerate the shrimp meat. Sauté the heads and shells in a tablespoon of vegetable oil until they are orange/pink on all sides.

DSC09379
Cover with water, bring to a boil, reduce the heat to a simmer, and simmer for 20 minutes.


Use a ‘chinois’ (pointy metal colander as shown) and a pestle to filter the stock and get as much juice out of the shrimp heads as possible.

DSC09004
Put the shrimp stock in a wide shallow pan. Bring to a boil, then reduce to a simmer.

DSC09012
Simmer until reduced to a thick syrup, stirring now and then. Make sure it doesn’t burn! Turn off the heat.

DSC09380
Take the shrimp meat out of the refrigerator and puree it in a food processor. Add the reduced shrimp stock, chili paste, ricotta, and egg.

DSC09381
Process until smooth and homogeneous. Cook a little bit of the filling in a non-stick pan and taste it. Add salt or green curry paste to the filling if needed, remembering that the filling always needs to be slightly more salty than you think.

DSC09382
Once the filling is to your liking, transfer it to a bowl, cover with plastic wrap, and refrigerate it to firm up.

DSC09397
Make fresh pasta dough, allow it to rest for at least half an hour, and then roll it out into very thin sheets. Make ravioli with the shrimp filling according to my instructions.

DSC09398
Arrange the ravioli on a floured surface. If you are not going to cook them soon, turn them over after 10 minutes, so the bottom can dry as well and they won’t stick and break.

Bring a large pot of water to a boil.

DSC09384
To make the sauce, start by taking only the thick white part of the coconut milk that floats on top. (Do not shake the coconut milk before opening the container.)

DSC09386
Heat this coconut cream in a non-stick frying pan until it starts to break, then add the green curry paste and sauté for a minute.

DSC09387
Add the rest of the coconut milk.

DSC09390
Stir to incorporate the coconut milk and cook over medium heat to allow the sauce to thicken.

DSC09391
Season to taste with fish sauce (about a tablespoon)…

DSC09393
…and lime juice (about 1/2 lime).

DSC09394
Add kaffir lime zest as well, reserving some for garnish. Keep the sauce warm over low heat while you cook the ravioli.

DSC09399
Once the water boils, add salt and the ravioli. Cook them for about 2 minutes, then transfer them to the sauce with a slotted spoon.

DSC09400
Once you have transferred all of the ravioli, toss to coat them with the sauce.

DSC09404
Serve at once on preheated plates, garnished with kaffir lime zest.

Wine pairing

This was amazing with a full-bodied dry Riesling from Mosel (Germany). Traditionally such a full-bodied Riesling would be called an Auslese, but nowadays most of the producers only call their wines Auslese if they are sweet. Because of the high initial sugar content of the grapes, such a dry Auslese is creamy (which goes well with the coconut milk) while it still has great acidity to go with the lime and strength to go with the curry paste. Click here to learn about understanding German wine labels.

Flashback


Tajarin al Sugo di Coniglio is a dish from the Piemonte region, where narrow tagliatelle (taglierini) are called tajarin in the local dialect. It really brings out the delicate flavor of the rabbit, which pairs very well with the delicate pasta.

9 thoughts on “Thai-Italian Fusion: Shrimp Ravioli with Coconut and Green Curry

  1. {Just back from lunch and laughing!] . . . On the menu: ravioli with Thai green curry and coconut sauce! [Yes, the ravioli were bought from a specialist store 😦 !!] Your dish looks absolutely tremendous: have to copy as soon as can source fresh prawns . . .

    Like

  2. Thai-Italian fusion is right! You’re such a creative cook, Stefan, and it’s a treat coming here to see what you’ve been up to. Today’s recipe gave me a broad grin. Very nicely done. 🙂

    Liked by 1 person

  3. Pingback: Fusion Risotto with Oysters, Salsify and Avocado | Stefan's Gourmet Blog

  4. Pingback: Lychee Ice Cream | Stefan's Gourmet Blog

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s