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.
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…
For about 30 ravioli
For the stuffing
450 grams (1 lb) medium shrimp with heads and shells
2 Tbsp Thai green curry paste
100 grams ricotta (preferably homemade)
1 Tbsp vegetable oil
For the pasta
200 grams Italian 00 flour
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
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.
Bring a large pot of water to a boil.
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.
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.