About this Recipe
Depending on what curry you like, choose the mild, medium or hot one. I recommend the classic Indian curry, with a sweeter and round taste, but you can also opt for the red or green Thay, much spicier.
This recipe is as simple as good with the spicy touch of curry instead of the classic saffron (which you can use if you like it more). You can also prepare it in advance and put it in the oven at the last moment.
For a vegetarian version, remove the ham and replace it with carrot or cheese cubes.
If the surface of the ravioli tends to darken too much in the oven, cover it with aluminum foil
and remove it only in the last 5 minutes of cooking, this will also help to keep the preparation more moist and keeping it from drying out too much.
- 500g of spinach and ricotta ravioli
- 200g of fresh cream
- a handful of frozen peas
- 100g of ham cubes
- 2 eggs
- 1 teaspoon curry powder
Cook the ravioli in abundant salted water with the peas and drain them al dente (remember that they will also have to cook in the oven).
Meanwhile, beat the cream with the eggs and add the curry and a pinch of salt.
Season the ravioli with the mixture, also add the ham cubes and transfer everything to an oven dish.
Cook the curry ravioli at 180 ° for about 25 minutes,
the time that the ravioli finish cooking and absorb the seasoning well. Serve them immediately.
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