Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée
I hope this recipe brightens up your day as much as it did mine! It looks impressive but it really is so easy to make…
This Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée is a delicious mix of flavors and textures. Delicate, thinly sliced kohlrabi serves as the perfect wrapper for a luscious filling of creamy avocado and vibrant pea purée. The result? A dish that’s as visually stunning as it is delectable.
Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée
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
- 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
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