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4.9 from 240 votes

Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Servings: 1 serving
Course: Appetizer
Cuisine: International

Ingredients

  • 1 kohlrabi peeled and sliced using a mandolin
Avocado cream:
  • half a ripe avocado
  • 2 tbsp cream cheese or vegan alternative
  • 1 tbsp Coriander finely chopped
  • 1/2 fresh lemon zest
  • 1/2 lemon juice
  • salt to taste
  • pepper to taste
Pea purée:
  • 2 tbsp peas fresh or cooked from frozen
  • 1 garlic cloves peeled
  • salt
  • white pepper
  • olive oil
  • 1 tsp lemon juice
Garnish:
  • hazelnuts toasted
  • baby spinach leaves
  • Edible Flowers

Instructions

    Cup of Yum
  1. 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.
  2. Make the avocado filling by mixing all the ingredients together until well combined and season to taste.
  3. 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.
  4. Assemble by layering slices of kohlrabi, fill with the avocado filling, top with another kohlrabi slice and lightly seal the edges with a fork.
  5. 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