Ravioli with garden trimmings, chamomile, tequila and almond milk
Item 1 of 1
- medium
- 4
- 60 minutes
Ravioli is an incredibly versatile pasta that can be made with a huge variety of fillings. Michelin-starred chef Lorenzo Cogo uses garden trimmings to fill ravioli for this delicious vegetarian starter, which changes depending on the ingredients available to him. To make this dish even more special, the chef recommends a few slices of black truffle to add a luxurious, earthy richness.
First published in 2015
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Ingredients
Metric
Imperial
Pasta dough
- 75g of 00 flour
- 25g of semolina
- 5 egg yolks
Filling
- 200g of beetroot leaves, spinach leaves, turnip leaves (or other garden trimmings), blanched
- 2.4g of agar agar
- salt
- pepper
Almond milk
- 200ml of soya milk
- 80g of almonds, peeled
- tequila, to taste
- salt
Garnish
- 20 chamomile flowers
- linseed oil, to drizzle
SAVE RECIPE
Equipment
- 3cm diameter cutter
- Blender
- Pasta machine
Method
1
To make the pasta dough, sift the flour and semolina onto a clean table and make a well in the centre
- 75g of 00 flour
- 25g of semolina
2
Pour the egg yolks into the well and with your hands, gradually mix in with the flour and semolina
3
Knead all of the ingredients until you obtain a smooth, springy texture. Wrap the dough in cling film and leave to rest in the fridge for about 1 hour
4
Meanwhile, make the ravioli filling by puréeing the vegetables in a blender until smooth. Adjust with salt and pepper and mix in the agar agar. In a small saucepan, bring the mixture to the boil
- 200g of beetroot leaves, spinach leaves, turnip leaves (or other garden trimmings), blanched
- 2.4g of agar agar
- salt, to taste
- pepper, to taste
5
Remove from the heat and pour the purée into a 2.5cm deep non-stick baking tray. Leave to cool in the fridge for about 1 hour, then cut into 3cm rounds
6
Remove the pasta dough from the fridge and sprinkle a clean table with a light dusting of flour. Using a rolling pin or pasta machine, roll the dough into thin sheets of pasta
7
Place rounds of the vegetable filling in spaced intervals along a sheet of the pasta. Place another sheet of pasta on top of the first and press out any air pockets around the filling. Cut out the ravioli with a round pasta cutter and leave to dry on a floured surface
8
To make the almond milk, purée the almonds and soy milk in a blender. Pass the mixture through a fine sieve and add a few drops of tequila and a pinch of salt
- tequila, to taste
- 200ml of soya milk
- 80g of almonds, peeled
- salt
9
Cook the ravioli for about 3 minutes in a large saucepan of salted, boiling water
10
Carefully remove the ravioli with a slotted spoon and place in a bowl. Gently dress with the extra virgin olive oil
11
To plate, divide the ravioli between serving plates and cover with a spoonful of almond milk. Season with salt and pepper and a drizzle of linseed oil. Finish with the fresh chamomile and, if available, a few slices of black truffle
- 20 chamomile flowers
- linseed oil, to drizzle
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