Carla's Pasta

1 pc. Ginger 2’’x 2’’ roughly chopped

1 Clove Garlic

1 T Canola Oil

¼ cup White Wine

1 T Green Curry Paste

2 ea. Chopped Scallions

2 ea. Kaffir Lime Leaf

2 ea. Shallots Chopped

1 ea. Leek Washed and Chopped

2 cans Coconut Milk

2 cups Heavy Cream

1 T Fish Sauce

1 Lime Juiced

Salt and Pepper t.t.

1 T chopped peanuts

1. Sauté onion, garlic, ginger, shallot, leeks in oil

2. Add curry paste, scallions, kaffir lime, and caramelize (brown).

3. Deglaze browned vegetables with white wine, and cook on medium-high heat until wine is almost completely evaporated.

4. Add coconut milk, simmer for 45 minutes.

5. Transfer sauce base to blender or food processor and puree.

6. Add heavy cream to mixture while processing.

7. Pass mixture through a fine mesh strainer or chinois.

8. Season with fish sauce, lime juice, salt and pepper.

1. Heat 4-5 cups of curry broth until simmering.

2. Cook 10-12 Carla’s Squid Ink Striped Lobster Ravioli in simmering curry 3-4 minutes until pasta is tender and filling is hot.

3. Plate ravioli and broth in a soup bowl. Garnish with chopped peanuts, cilantro, and a drizzle of extra virgin olive oil. Serve.

Striped Squid Ink Lobster Ravioli in Coconut Curry