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Ravioli with Coconut Milk and Lemongrass Sauce

To prepare
10 min
To cook
30 min

A smooth ravioli stuffed with vegetables. Poured with a thick coconut milk sauce with spring onions and lemon grass. It is easy and worth trying.



  • 1 cup corn, chopped
  • 2 garlic cloves, minced
  • 6-7 mushrooms, chopped
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1/2 red bellpepper, chopped
  • Salt, a pinch
  • 1/2 yellow bell pepper, chopped
  • 1 brinjal /aubergine, chopped
  • 20 gm butter
  • 20 gm flour
  • 150 ml coconut milk
  • Lemongrass, a pinch
  • Some parsley
  • Chilli pepper
  • Dash of pepper


1.In a wok add 1 Tbsp olive oil, minced garlic, chopped onion, chopped aubergines/ brinjal. Saute.

2. Add chopped red bell peppers, yellow bell peppers, chopped celery, chopped corn and chopped mushroom. Saute. The filling is ready.

The Ravioli:

1.Roll out the dough like a chapati. Add the mixture in the middle and brush the sides with a little water.

2. Cover it with another dough sheet and stick the edges together With a round biscuit cutter, cut off the excess dough on the sides so that the ravioli is a perfect round.

3. In a pan boil water with some salt and boil the ravioli. drain it out and pat them dry.
For the coconut milk and lemongrass sauce:

1.In another ban add butter, flour. Saute.

2. Add 150 ml coconut milk and keep stirring to avoid lumps.

3. Add lemongrass, some parsley, salt, scallions/ spring onions and a dash of pepper. Stir till thick.
Plating up:

1. In a plate arrange the boiled ravioli and pour the sauce on it.





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