Thai Basil Pistachio Sambal Raviolo Al Uovo

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Thai Basil Pistachio Sambal Raviolo Al Uovo Servings : 2
Time: 30 minutes
Difficulty level: Medium

Ingredients:

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)

Instructions:

• 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!