Oct 20, 2016
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.
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.