A crystal-clear vegetable consommé served with delicate ravioli filled with ricotta and edible flowers, creating a visually stunning and aromatic dish.
Serves 4
Ingredients:
- Ravioli (see sub-recipe)
- Vegetable consommé (see sub-recipe)
- Edible flower petals (for garnish)
- few drops – Chive oil (optional)
Speciality Items:
- Fine mesh strainer or chinois Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
- Pasta roller Need it? Click here to start cooking
- Pastry Wheel Need it? Click here to start cooking
- Edible Flowers Need it? Click here to start cooking
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🍷Sommelier's Recommendation
White pepper and acidity match delicate broth.
Pure, mineral, elegant with floral notes.
Steps:
- Place ravioli in the center of a shallow bowl.
- Gently pour hot vegetable consommé around the ravioli.
- Garnish with flower petals and a drizzle of chive oil.
- Serve immediately for a delicate and aromatic presentation.
Vegetable Consommé
Ingredients:
- 2 – Carrots (roughly chopped)
- 1 – Leeks (cleaned and sliced)
- 2 – Celery stalks (roughly chopped)
- 1 – Onion (quartered)
- 1 tbsp – Tomato paste
- 3 – Egg whites (for clarification)
- 1.5 L – Cold water
- Salt (to taste)
Steps:
- Combine vegetables, tomato paste, and cold water in a large pot. Simmer for 45–60 minutes to extract flavor.
- Strain through fine mesh sieve.
- Whisk egg whites and add to strained broth. Slowly bring to a simmer to form a raft that clarifies the liquid.
- Carefully ladle the clear consommé from under the raft.
- Season lightly with salt before serving.
Edible Flower Ravioli
Ingredients:
- 200 g – 00 flour
- 2 – Eggs
- 150 g – Ricotta cheese
- 30 g – Parmesan cheese (grated)
- Handful – Edible flowers (nasturtiums, pansies, or violets, finely chopped)
- Pinch – Salt
Steps:
- Make pasta dough by mixing flour and eggs; knead until smooth. Rest for 30 minutes.
- Roll dough into thin sheets using pasta roller.
- Combine ricotta, Parmesan, and chopped edible flowers for filling.
- Spoon small portions of filling onto pasta sheet, cover with another sheet, and seal edges.
- Cut into ravioli shapes and cook gently in salted boiling water for 2–3 minutes.
More Info
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