Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée
User Reviews
4.9
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Prep Time
15 mins
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Servings
1 serving
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Course
Appetizer
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Cuisine
International
Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée
Description
Kohlrabi slices form delicate ravioli pockets that hold a smooth avocado cream seasoned with lemon zest and coriander, offering a soft and fresh filling. The pea purée adds a smooth, slightly tangy green sauce that complements the mild, crisp kohlrabi layers. By blanching the kohlrabi slices just until tender, the ravioli achieve a gentle bite with a fresh vegetable flavor.
The dish is garnished with toasted hazelnuts for crunch, baby spinach for color and earthiness, and edible flowers for a visual appeal. A drizzle of extra virgin olive oil and a sprinkle of fresh lemon zest finish the plate with brightness and richness.
Notes recommend handling the kohlrabi slices quickly to avoid browning by drizzling them with lemon or vinegar. This preparation highlights a vegetable-based alternative to traditional pasta, suitable as a light appetizer or vegan-friendly option when using vegan cream cheese.
Ingredients
- 1 kohlrabi peeled and sliced using a mandolin
Avocado cream:
- avocado half, ripe
- 2 tbsp cream cheese or vegan alternative
- 1 tbsp Coriander finely chopped
- 1/2 lemon zest fresh
- 1/2 lemon juice
- salt to taste
- black pepper to taste
Pea purée:
- 2 tbsp pea fresh or cooked from frozen
- 1 garlic peeled, cloves
- salt
- white pepper
- olive oil
- 1 tsp lemon juice
Garnish:
- hazelnut toasted
- baby spinach leaves
- Edible Flowers
Instructions
- Drizzle the kohlrabi slices in a little lemon or vinegar to prevent it from going brown. Just before making, blanch the kohlrabi slightly until tender.
- Make the avocado filling by mixing all the ingredients together until well combined and season to taste.
- Make the pea purée by blitzing all the ingredients in a blender adding as much oil as you need to make it a runny consistency.
- Assemble by layering slices of kohlrabi, fill with the avocado filling, top with another kohlrabi slice and lightly seal the edges with a fork.
- Once you have used up all the ravioli, drizzle over the pea purée and garnish with the baby spinach, hazelnuts and edible flowers. Drizzle a good EVOO on top and finish with a grating with lemon zest.
Notes
User Reviews
Overall Rating
4.9
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