GRILLED YELLOW CURRY AND SWEET POTATO STUFFED RAVIOLI
BY NOAH FORREST AND GENEE LATREILLE
2 cups of unbleached flour
1 teaspoon of water
1 teaspoon of Olive oil
Dash of salt
2 tablespoons curry powder
2 Large Sweet Potatoes (or 4 small), cut into 2 inch cubes
3 tablespoons coconut oil (can be replaced with olive oil)
4 tablespoons Yellow Curry Paste.
2 cloves of Garlic, minced
½ large onion, minced
½ can of coconut milk
2 tablespoons maple syrup
Salt to taste
2 cups packed cilantro, large stems removed (save some for garnish)
1/2 cup blanched almonds
1/4 cup olive oil
Juice from 3 limes
Salt & Cayenne Pepper to taste
4 large red peppers, cut diagonally into 2 inch wide strips
3 cans coconut milk (refrigerated for 24 hours)
1 large unripe mango, cut into julienne style wedges
2 tablespoons sweet almond oil for brushing (olive oil can be substituted)
2 tablespoons chili oil for drizzling
10 chive sprigs, thinly chopped
For the pesto, add almonds to the food processor and reduce to a large crumble. Set aside. Next add cilantro and chop, adding olive oil and lime juice as you go. When it begins to turn into a paste, you can add the almonds back in. Continue adding olive oil, lime juice, salt and cayenne pepper until desired consistency and taste are reached (ideally the almonds shouldn’t be over-chopped; the pesto should feel grainy on the tongue).
For the whipped coconut milk, remove the cans from the fridge. When you open them, the fat and the water will have separated. Scoop out the fat from all three cans and whip until it becomes the same consistency as whipped cream. Place back into the fridge until ready to plate (best to do within a couple of hours of serving).
You can make the pasta dough by hand, or using a mixer. Making it by hand is surprisingly easy, however slightly messier than with the mixer. Place the flour on a large work surface (giant cutting board, chopping block, kitchen table, etc…). Make a well in the center of the mound – make sure it is large enough to allow the ingredients to rest in there without going over the edge. Add the eggs (unbeaten), water, olive oil, salt and curry powder. With a fork, gently start to whisk the mixture inside the well. After a few seconds, start expanding your diameter, slowly adding flour to the mixture all the while keeping the integrity of the well. Once about half the flour is combined, set the fork aside and start adding the remaining flour into the mixture with your hands. Once all is well combined, begin kneading the dough. Do so for about 5 minutes until it becomes very difficult to continue kneading. Form the dough into a sphere, cover with flour and place a large bowl over it. Let sit for a minimum of 15 minutes.
Using a large, sharp knife, cut the dough into 8 equal pieces. You will be working with each piece individually, so make sure the others remain covered during the rolling process. Roll out all the pasta down to the second lowest setting. Each eighth of the dough will give you about a two foot long sheet. As you go along, I recommend you do not lay them down on a hard surface, as they can stick. If you have to, sprinkle flour on the surface first (the problem with that is it can make it a bit messy when doing the ravioli). One trick I have discovered is using a folding laundry rack, it helps hold the sheets and they don’t stick. Without a pasta roller, the process can be a bit more difficult, but still possible. You can visit http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta for instructions.
Once you have your eight sheets, you can begin making the ravioli. Using the same hard surface, sprinkle some flour and place down a sheet of pasta. Starting from one end, add about a tablespoon and a half of filling every 3 inches (leaving 3 inches on the ends as well). Using a cooking brush and a small bowl of water, brush the areas around the filling. Take another sheet and gently lay it over the first. Using your hands, gently press down the mound and then seal the dough surrounding it, making circular shapes. Once done, cut around the ravioli, leaving about a centimeter of sealed area. Using a fork, press down on the sealed area, creating little rivets. Repeat this process for the rest of the ravioli.
Start BBQ on high heat for about 15 minutes. Meanwhile, on your stove top, bring a very large pot of water to boil. Add half the ravioli at a time to the boiling water. Once they float to the top (2-3 Minutes), remove and plunge immediately into an ice bath. Remove them from the ice bath and place on a dry towel. Pat both sides until dry. Place on a plate or tray and brush both sides with sweet almond oil.
Add red peppers to the grill and cook to your desired texture; set on the top rack to keep warm. Begin adding ravioli to the grill. Cook on medium to high heat, about 2-3 minutes per side. Every BBQ is different so do not allow them to burn – you want them to crisp and to get a slight char. They are usually about done when they puff up and start to expand.
Serve on a plate with the pesto on top. Place a slice of red pepper to the side. Above the ravioli, add a large dollop of the whipped coconut cream and lean the mango wedges on it. Garnish with thinly sliced chives and a sprig of cilantro. Drizzle with chili oil. Add a lime wedge to each plate and instruct each guest to squeeze over the ravioli.