Recipe Information

• Servings: 4
• Total Time: 2 hours
• Preparation Time: 1 hour
• Cooking Time: 1 hour
• Difficulty: Intermediate

Ingredients

For the Pasta:

• 300 g all-purpose flour
• 300 g semolina
• 6 fresh eggs + 1 yolk

For the Filling:

• 400 g scallops
• 25 g butter
• 1 teaspoon yellow curry

For the Broth:

• 1 liter homemade chicken broth
• 2 cm ginger, sliced
• 1 stalk lemon grass
• 1 carrot, julienned
• 12 Thai basil leaves
• Few coriander leaves
• 2 Thai green onions
• 1 kaffir lime leaf

Instructions

Preparing the Pasta:

1. Combine the flour and semolina in a mixing bowl.
2. Make a well in the center and crack the eggs into it. Mix until combined, forming a dough.
3. Knead the dough for about 10 minutes until it’s smooth. Cover and let it rest for 1 hour at room temperature.
4. Divide the dough into 8 balls. Roll out each ball using a pasta machine, starting from the thickest setting and gradually decreasing the thickness.
5. Dust the pasta sheets with semolina and let them dry for 15 minutes. Cut them into circles, 6-7 cm in diameter.

Preparing the Filling:

1. Chop the scallops into small cubes.
2. In a pan on low heat, melt the butter and add the curry powder. Stir until fragrant.
3. Increase the heat and briefly sauté the scallops for about 30 seconds. Remove from heat and set aside.

Assembling the Ravioli:

1. Brush the edges of half of the pasta circles with egg yolk.
2. Place small mounds of the filling in the center of these circles and cover with another pasta circle.
3. Press the edges together gently to seal, making sure to eliminate any air bubbles.
4. Use a round cutter to finalize the shape of the ravioli. Brush the tops with egg yolk again.
5. Cook the ravioli in salted, simmering water for about 3 minutes.

Preparing the Broth:

1. In a large pot, prepare the chicken broth. Strain to remove any solids.
2. Add the lemon grass and ginger to the filtered broth, bringing it to a simmer for 30 minutes.
3. After 25 minutes, add the carrot to the broth.
4. Once the ravioli are done cooking, serve them in deep plates. Pour the hot Thai broth over the ravioli, garnishing with Thai basil, coriander, and zest of kaffir lime.

Notes

This dish is perfect for festive occasions. The delicate flavors of scallops paired with the fragrant Thai broth is sure to impress your guests!

Recipe Tips

• Ensure your dough is well kneaded to achieve the perfect texture.
• Don’t overcook the scallops; they should be tender, not rubbery.
• Experiment with different herbs to customize the broth according to your taste.

Nutritional Information

Approx. 450 calories per serving, with plenty of protein from the scallops.

Frequently Asked Questions

1. Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops, just ensure they are completely thawed before cooking.

2. How do I store leftover ravioli?

Store leftover ravioli in an airtight container in the fridge for up to 2 days. You can also freeze them for up to a month.

3. Can I make this dish gluten-free?

Yes, you can use gluten-free flour to make the pasta, ensuring all ingredients are gluten-free.

4. What can I substitute for Thai basil?

You can use regular basil or mint as a substitute, though the flavor will differ slightly.

5. Can I prepare the broth in advance?

Absolutely! The broth can be made a day ahead and stored in the fridge. Just reheat before serving.