Kohlrabi Ravioli with Ricotta, Lemon and Brown Butter Sauce
Cook Time 30 minutes
Servings 4
Ingredients
1 kohlrabi
1 cup ricotta
1 lemon, juice and zest
200g butter
5g smoked paprika
1 bunch mint, finely chopped
20gm frozen peas
20gm toasted pine nuts
15g parmesan
Salt & pepper
Method
With a mandoline, slice the kohlrabi as thin as possible. This will be the casing of your ‘pasta’.
Blend the ricotta with some lemon zest, pepper, salt. Place a small spoon of your ricotta mixture in the middle of the kohlrabi rounds. Bring the edges together and gently squeeze to make a little ravioli parcel.
Place the butter in a pan and cook until it becomes nice and brown in colour. Take off the heat, strain the liquid from the solids at the bottom, squeeze with lemon juice to stop the cooking and add acidity, add the smoked paprika. Season with salt and pepper.
Blanch the peas and roast the nuts – mix them in with the brown butter sauce.
Place the ravioli on a plate, pour over the sauce. Top with grated parmesan and finely chopped mint.