Handmade Spinach Ravioli with Roasted Pepper Cream

Ingredients by component

Spinach and tofu ravioli

• 220 g plain wheat flour
• 110 ml lukewarm water
• 10 ml olive oil
• 180 g firm tofu
• 180 g spinach
• 15 g nutritional yeast
• 10 ml lemon juice
• 3 g salt

Roasted pepper cream

• 400 g red bell peppers
• 40 g almonds
• 15 ml olive oil
• 10 ml apple cider vinegar
• 2 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Spinach and tofu ravioli: Knead 200 g flour with water and oil for 8 minutes. Cover and rest for 30 minutes; reserve 20 g flour for rolling.
3. Spinach and tofu ravioli: Blanch spinach for 45 seconds, cool and squeeze very dry. Chop and mix with crumbled dry tofu, nutritional yeast, lemon and salt.
4. Spinach and tofu ravioli: Roll dough about 1 mm thick. Place teaspoons of filling 5 cm apart on half the sheet; moisten edges, cover with the other half, press out air and cut ravioli.
5. Spinach and tofu ravioli: Cook ravioli in gently simmering water for 3–4 minutes. Cut one open: the seam should be cooked and the filling hot. Lift out with a slotted spoon.
6. Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.
7. Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.
8. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
9. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.