Fish Ravioli in a Thai Red Curry

“Fish rav in a thai sauce” has been a note in my phone for over a year. I have always skipped it over for some reason, waiting for the perfect time to make it. I got a pasta maker for christmas, so I decided this was the dish to restart my pasta making habit. I jumped right back on that train with ease and busted out these ravioli in no time. Probably because I have been making pasta with a rolling pin for the past year! The flavor in this dish was amazing, the juxtaposition of these 2 familiar flavors created something entirely new and unique on the palate. A little bit of work? Maybe, but you could really impress people with this one.

Started making the pasta with the well method…

But I haven’t done it in awhile, so the egg started spilling everywhere! Looks kinda like a volcano doesn’t it?

No worries though, I still pulled it together.

The fillings.

I knew it would be ok to leave this raw because the fish cooks so fast it would cook while the ravioli boiled.

I love when I have a stack of ravioli ready and waiting.

The spice blend.

If you want to use powders instead, that’s ok… I guess… You could even use a pinch of curry powder instead of the cinnamon, cardemom, and clove.

The water is boiling, and we are ready to start.

Frying the paste for a few minutes.

You fry it until the oil begins to separate from the mixture.

Coconut milk, baby corn, peppers, and a little brown sugar are added.

Ravioli droppped.

When the ravs are pretty much done, add most of the basil and the squid. Cook really only 1 and a half minutes and kill the heat.

Add the ravioli to the pot and stir to combine.

So vibrant, so different, the smell in the kitchen right now is magic.

A little fresh basil on top. This meal is a winner.

The inside of the ravioli is bland, but in a good way. Because the fish is locked in the rav as it cooks, the moisture and essence stays in there and you can taste the delicate fish flavor.

Curry paste was 3 shallots, 3 tablespoons of chopped lemongrass, 2 inches of ginger, 7 cloves of garlic, 2 tablespoons fish sauce, splash of oil, and a spice blend that was 1 tablespoon cumin, 1 tablespoon coriander, about 15 dried thai red chiles, 1 clove, a small shard of a broken cinnamon stick, and 3 cardamom pods. If you want to use ground spices thats fine, and you can sub a pinch of curry powder for the clove, cardamom, and cinnamon. Fry the paste in oil for 2 minutes then mix in 2 cans of coconut milk. Add some veg and a teaspoon of brown sugar, simmer for 15 minutes.

Standard pasta dough
. Ravioli was fresh cod and cilantro. Lightly salted inside.


  1. Wow! That is totally awesome, and in a way that I would have never thought possible. How do you come up with your stuff?

  2. That looks absolutely AMAZING. I made ravioli this weekend and it was a FAIL. I blame my ravioli contraption. I should definitely get that rolling ravioli tool like you have.

  3. This inspired me to make this paste. Ive only ever used “thai red curry paste” in a jar. I used this paste for a curry with tofu, pineapple, red bell pepper and sugar snap peas. So. Yum. Thank you ever so.

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