• PREP: 30M
  • COOK: 1Hn/a


  • 20 ravioli skins
  • 1/2 jar WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce (about 150ml)
  • 3 large garlic cloves, chopped
  • 3 shallots, chopped
  • 1 tbsp butter
  • 25ml (0.8 fl.oz) white wine
  • 60g (2.1oz) parmesan, freshly grated
  • 100g (3.5oz) cream cheese
  • 3 sprigs fresh oregano
  • 200g (7.1oz) flour
  • 1g (0.04oz)-2g (0.07oz)salt
  • 5g (0.2oz) white wine vinegar
  • 10g (0.4oz) olive oil
  • 2 whole eggs
  • 1 egg yolk
Thai Broth
  • 1 large carrot, diced
  • 1 celery stick, diced
  • 1 large brown onion, diced
  • 1 leek, diced
  • 1 tbsp WORLDFOODS Thai Green Curry Paste
  • 1 jar WORLDFOODS Thai Panang Curry Cooking Sauce
  • 700ml (23.6 fl.oz) dark stock (see Note!)
  • Salt
  • Oil for frying


  1. Melt the butter in a frying pan and fry the garlic and shallots together until they start to brown lightly.
  2. Pour in the white wine and let it evaporate almost completely.
  3. Now pour in half a jar of WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir-Fry Sauce and bring back to the boil.
  4. Add the grated parmesan and stir to melt.
  5. Now add the cream cheese and stir until it has completely melted. It may be easier to use a whisk at this stage. Just make sure the mix does not become too stiff. The filling should have the texture of really thick cream. When it cools down it will become solid enough to fill your ravioli skins.
  1. Making your own pasta is really easy, provided you have a pasta machine to help you roll out the dough.
  2. Just mix all the ingredients together and knead into a smooth dough, then roll it out and cut it into rounds.
  3. Fill with a little of the pineapple parmesan filling, dip your finger into a little egg yolk mixed with water and run it all around the filled pasta.
  4. Fold over making sure there is no air trapped in the ravioli and press to seal.
  5. Keep in the chiller until needed. As the filling is quite moist, it is safer to either use the made ravioli within 12 hour, or to freeze them and boil them straight from the freezer.
Thai Broth
  1. Fry the carrot, celery and onion until brown, then add the leek and fry a little longer. Add a little oil, if necessary and fry one tbsp WORLDFOODS Thai Green Curry Paste for 2 minutes.
  2. Now add the WORLDFOODS Thai Panang Curry Cooking Sauce and bring to the boil.
  3. Add the stock, bring back to the boil, turn down the heat and simmer for 15 minutes.
  4. Strain and serve. For a completely clear broth, strain the broth through a piece of cloth, leave overnight and spoon off the grease that will settle on top. Then simply reheat when needed.
NOTE: If you can’t get stock or do not want to use any, you can made a tasty dark vegetarian stock by simply mixing 1 jar of WORLDFOODS Malaysian Char Kway Teow Noodle Sauce with 550ml water! Try reducing the broth by simmering it for another half hour and you get a great sauce for a grilled steak or pan fried chicken.