4.9 from 240 votes
Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée
This distinctive ravioli uses thinly sliced and lightly blanched kohlrabi as the pasta alternative, filled with a creamy mixture of ripe avocado, cream cheese, and fresh coriander. It's served with a bright pea purée made by blending peas, garlic, and lemon juice, topped with toasted hazelnuts, baby spinach, and edible flowers for a fresh and textural contrast.
Prep Time
15 mins
Servings:
1
serving
Course:
Appetizer
Cuisine:
International
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.
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