Ingredients
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1 Kohlrabipeeled and sliced using a mandolin
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Avocado Cream:
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Half a ripe avocado
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2 tbsp cream cheeseor a vegan alternative
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1 tbsp corianderfinely chopped
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1/2 fresh lemon zest
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1/2 Lemon Juice
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Salt and pepperto taste
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Pea Purée:
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2 tbsp peasfresh or cooked from frozen
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1 garlic clovespeeled
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Salt and white pepper
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Olive Oil
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1 tsp Lemon Juice
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Garnish:
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hazelnutsToasted
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baby spinach leaves
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Edible Flowers
Directions
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…I was lucky to get all the awesome veg for this from Fruity Fresh.
How to Make Kohlrabi Ravioli Stuffed with an Zesty Avocado Cream with a Pea Purée:
- 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
