Laksa Ravioli by Michelle Koh Pei Voon

Filing Ingredients:300g fish past
100g prawn (dices)
100g squid (dices)
Prima Laksa Fried Rice sauce 1 pack
Prima Nonya Curry Paste 1tbsp
Sugar 1tbsp
Coconut milk 150ml
Oil, 2tbsp

Dough Ingredients:Eggs 5 (large, 60g)
Prima plain flour 300g
Prima semolina flour 150g
Salt ½ tsp
Olive oil 1tsp
Egg white (little)
ginger flower (for garnish)
coriander (for garnish)

Filing Method:On the wok with oil, cook the prima laksa sauce and prima nonya curry paste till fragrant. Set it aside in a mixing bowl to allow it to cool. Reserve 1tbsp for the sauce.
Once it is cool, add in the fish paste, prawn and squid, mix it thoroughly well and add coconut milk little by little with the sugar and cook at low heat till cooked.
Preheat oven to 180’C, bake the filing paste for 25minutes. Fridge it when it is cool.

Dough method:Place the flour, semolina and salt in the mixer. Pour in the eggs and oil, and knead it well till it forms a ball.
Cover the dough with a damp towel to prevent dried out surface, let it rest for 15 minutes.
Use pasta machine to roll it flat. Then lay the dough out on a large, flat surface lightly dusted with flour and cut it in half. Put a spoon of filing in the between the dough. Brush egg white surround the filing, and press the dough to make them stick to each other and cut it with the round cutter. After cutting it, press tightly again.
Boil water with 1 tsp of salt and cook the ravioli till fully cooked.

Using 1tbsp of the paste, mix with 100ml heavy cream, cook on a saucepan at low heat till it bubbles and add salt to taste.
Garnish the dish with ginger flower and coriander, and serve. Do enjoy it!