Ravioli with Coconut Milk

Ravioli:

1. Mix the flour with the salt.
2. Beat the egg and stir in hot water. Add this to the flour and salt.
3. Knead it until you’re left with a firm dough. It shouldn’t be too sticky or dry.
4. Make a ball out of the dough and cover it with plastic wrap. Set it aside for an hour.
5. Heat the olive oil in a skillet on medium heat. Add the spinach and cook, covered, for 10-15 minutes until it wilts.
6. Remove the lid and cook the spinach for another 5 minutes, allowing the liquid to evaporate.
7. In a bowl, add the cooked spinach, ricotta cheese, Parmesan cheese, and salt. Set it aside.
8. Once the ravioli dough has rested for an hour, divide it into two. Dust your surface with some flour, and roll each of these balls of dough to make paper-thin sheets of dough.
9. Dust a ravioli tray with flour and place a sheet of the rolled dough over it. Press the dough into the molds and fill them with the spinach and cheese filling - don’t overfill them.
10. Place another sheet over the tray and press down. Cut out the ravioli and set them aside.

Sauce:

1. Pour the coconut milk, water, salt, Parmesan cheese, garlic powder, nutmeg, and all-purpose flour into a saucepan. Stir well.
2. Turn the heat to medium-low, and allow the sauce to come to a simmer, whisking gently continuously.
3. Once the sauce thickens, allow it to cook for another minute or so, and then turn off the flame.

Serve the ravioli with the sauce.

Chef Tip: The ravioli filling can be changed based on your preference. You can play around with different types of cheese, vegetables, or meat.

Make this easy Ravioli with Coconut Milk dish for your next date night or dinner with your family. It’s a unique take on a classic pasta sauce with a cheesy homemade ravioli.