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Goan Pork Vindaloo Ravioli


Oct 20, 2016

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

easy

INGREDIENTS

    Vindaloo Marination:
    Cloves
    Sugar
    Cumin Seed
    Tamarind
    Black Pepper Corns
    Cardamom
    Palm Vinegar
    Cinnamon
    Ginger
    Soaked Red Chillies
    Garlic
    Pork Vindaloo Ravioli:
    Boneless Pork Chunks
    Onions
    Garlic Paste
    Tomatoes
    Pasta Sheet (1 egg for 3 cups of flour)
    Water/ Egg Wash
    Olive Oil
    Butter
    Sage Leaves
    Spaghetti for garnishPork Vindaloo Ravioli:
    Boneless Pork Chunks
    Onions
    Garlic Paste
    Tomatoes
    Pasta Sheet (1 egg for 3 cups of flour)
    Water/ Egg Wash
    Olive Oil
    Butter
    Sage Leaves
    Spaghetti for garnish

DIRECTIONS

Who doesn’t like a Goan style Vindaloo? Now, what if we told you that you can use this vindaloo as a stuffing for your Ravioli? Confused? Excited? We can imagine. We felt the same. But we can also give you our word for the amazing mouth watering taste that this dish promises. Make Shagun’s version of the Goan Pork Vindaloo Stuffed Ravioli, and let us know if you liked it as much as we did.

Method:

1. In a heated pan, add in oil, onions, garlic and saute. Add in the tomatoes and marinated pork and mix well.

2. Keep the pork aside and cut your pasta sheets to size.

3. Once the vindaloo has cooled, spoon on the pasta and seal the two pasta rounds together.

4. Boil the ravioli until cooked. Plate them and pour on top melted, burnt butter. Garnish and serve.

About Shagun MehraFollow On

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Shagun studied Hotel Management at Ecole Les Roches in Switzerland following a stint at Le Cordon Bleu, Paris. She is also a wine connoisseur and completed her Advanced Wine Studies from WSET, UK.

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