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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