Massaman Ravioli with Sous Vide Chicken Breast and Fine Dining Garnish

Delicate ravioli filled with rich Massaman curry, paired with tender sous vide chicken breast. Finished with an elegant fine dining garnish to elevate the visual and flavor experience.

Steps

1. Prepare the ravioli dough by mixing flour, egg, and salt until smooth. Rest for 30 minutes. 2. Combine mashed potatoes, shredded chicken, Massaman curry paste, coconut milk, and crushed peanuts to create the filling. 3. Roll out the dough thinly and cut into small squares. 4. Place a small spoonful of filling onto half the squares, then cover with remaining squares and seal edges with water. 5. Preheat sous vide water bath to 65°C (149°F). 6. Season chicken breast with salt, pepper, and olive oil. Vacuum seal and cook sous vide for 1 hour. 7. Boil ravioli in salted water until they float (about 3-4 minutes), then drain. 8. Slice sous vide chicken breast thinly. 9. Plate the ravioli neatly, arrange sliced chicken beside, and garnish with microgreens, edible flowers, toasted peanuts, a drizzle of coconut cream, and thin slices of red chili for color and flavor contrast. 10. Serve immediately and enjoy the fusion of Thai flavors with Italian technique.

For the Ravioli Dough: - 100g all-purpose flour - 1 large egg - Pinch of salt For the Massaman Curry Filling: - 100g cooked potatoes, mashed - 50g cooked chicken, shredded - 1 tbsp Massaman curry paste - 50ml coconut milk - 1 tsp roasted peanuts, crushed For the Sous Vide Chicken: - 1 chicken breast (approx. 150g) - Salt and pepper - 1 tsp olive oil For Garnish: - Microgreens - Edible flowers - Toasted peanuts - Drizzle of coconut cream - Thinly sliced red chili