Tiger Brigade ravioli

Ravioles Courge

La Brigade du Tigre , a bistro opened by Adrien Ferrand in tandem with Galien Emery , his bro and former second at Eels , and awarded a Michelin gourmet BIB , literally throws the foodosphere into a panic.

The centerpiece of the new menu, the melting squash ravioli , Tom Kha broth spiced up with yellow curry and red lentils are a hit! Available at the restaurant until January 15, or directly in your kitchen if you follow the recipe .

Ingredients for 8 people

For the Tom Kha lentils

300 g of red lentils

1 onion

1 liter of coconut milk

juice of 3 limes

4 tablespoons of nuoc man

For the Thai garnish: yellow curry paste, 1 galangal, 4 sticks of lemongrass, 15 lime leaves, 3 tablespoons of brown sugar

For the squash ravioli

Chinese ravioli dough (wan tan type)

For the stuffing: 1 pumpkin, 2 tbsp of yellow curry paste, ½ bunch of coriander, 3 chopped shallots, 4 cloves of garlic, 20 lime leaves (mixed into powder)

For the garnish: Thai basil, Thai cilantro, butternut squash julienne


Tom Kha lentils

Sweat the lentils and onions . Add your finely chopped Thai garnish and your curry paste (be careful not to color otherwise there will be a bitter taste).

Moisten with water, cook for 25 minutes. Add the liter of coconut milk , cook for 20 minutes.

Mix finely and pass through a Chinese cheesecloth. Reduce at your convenience.

Season with the sugar , lemon and nuoc mam .

Warning: cooking too long with the seasoning breaks the taste of the lemon (unpleasant cooked citrus taste).


Roast the pumpkins in the oven (160 ° C - 1h) with the equivalent of a glass of water in the bottom of the baking sheet. Mash them and season with the ingredients.

Assemble the ravioli . Steam the ravioli for 4 min or grill in a pan.

For the dressing : place the ravioli in a deep plate, pour the hot Tom Kha on top and dress the butternut julienne with the herbs.


© Geraldine Martens

© Pierre Lucet Penato


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