Thai Basil Pistachio Sambal Raviolo Al Uovo

By Chef Nora Haron

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:

• 1 Nona Lim Tomato Thai Basil Soup Heat and Sip Cup
• A few Thai basil leaves
• 2 tbsp butter

• 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!