Ingredients

Pasta Dough Filling and Sauce Garnishing
250g Double O (00) Flour 250g Minced Chicken
1 Large Red Chilli - De-seeded and Chopped
To Taste Salt
1½ Eggs - Beaten 4 Shallots - Chopped 3 Tablespoons Butter To Taste Cracked Black Pepper
A Pinch Turmeric Powder 6 Cloves Garlic - Chopped 1 Tablespoon Fish Sauce To Taste Extra Virgin Olive Oil (Optional)
2 Tablespoons Water 5g Fresh Basil Leaves - Chopped To Taste Salt To Garnish Parsley - Chopped
Excess Flour for Dusting 1 Bird’s Eye Chilli - De-seeded and Chopped To Taste White Pepper Powder
1 Large Green Chilli - De-seeded and Chopped

1. Methods for Pasta Dough

Dough Hook Attachment to your kitchen machine
add beaten eggs
At setting 5
add the double O flour

1. Fit the Dough Hook Attachment to your kitchen machine, and add beaten eggs into mixing bowl. At setting “5”, gradually add the double O flour into the mixing bowl and a pinch of turmeric powder. Add a little water to give moisture.

crumbly texture
Knead the mixture
cling wrap the dough
set aside in the fridge

2. Maintain at setting “5” and mix until a crumbly texture is formed. Knead the mixture to form a dough, cling wrap the dough and set aside in the fridge for about 2 hours.

2. Methods for Filling

Chop shallots & garlic
fresh basil leaves

3. Chop shallots, garlic and fresh basil leaves.

red chilli
De-seed red chilli
chop the green chilli

4. De-seed and chop the green chilli, red chilli and bird’s eye chilli.

Mix the ingredients
Mix the ingredients
Mix the ingredients
Season with a pinch of salt and pepper

5. Mix the minced meat, chopped bird’s eye chilli, basil leaves, 2 tablespoons chopped shallots, 1 tablespoon chopped garlic, and fish sauce in a bowl. Season with a pinch of salt and pepper to taste and mix well.

3. Methods for Ravioli

setting 3
roll the rested dough
into a flat sheet
Fold and run

6. Using the pasta attachment at setting 3, roll the rested dough into a flat sheet. Fold and run through roller again, to smoothen the sheet and dust with excess flour to prevent sticking.

Brush the pasta sheets with water
spoonfuls of fillings
Brush water around fillings
seal with another layer

7. Brush the pasta sheets with water, and place spoonfuls of fillings on one of the sheets, leaving some spacing in-between fillings, to desired size. Brush water around fillings, and seal with another layer of pasta sheet.

ring mould to shape
dust with flour
ring mould to cut
shaped raviolis
seal the ravioli tightly

8. Use the back of a ring mould to shape the ravioli and dust with flour to prevent sticking. Use the ring mould to cut out the shaped raviolis and pinch the edges to seal the ravioli tightly.

water with salt
blanch the Ravioli

9. Prepare a boiling pot of water with salt to blanch the Ravioli.

Boil Ravioli for about 3-5 minutes

10. Boil Ravioli for about 3-5 minutes depending on size made, then strain the ravioli and keep the water.

4. Methods for Sauce

lightly heat butter
shallots & garlic
shallots & garlic
green chilli and red chilli

11. While boiling the ravioli, lightly heat butter in a non-stick pan, and fry remaining shallots, garlic, green chilli and red chilli.

6 tablespoons of the water
add in the cooked ravioli
add in the cooked ravioli

12. Add about 6 tablespoons of the water from boiling ravioli, to form an emulsion and add in the cooked ravioli.

Serve ravioli with sauce
Serve ravioli with sauce
Serve ravioli with sauce

13. Serve ravioli with sauce, seasoning with salt and pepper to taste and garnish with parsley and olive oil.

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