A crystal-clear vegetable consommé served with delicate ravioli filled with ricotta and edible flowers, creating a visually stunning and aromatic dish.
A consommé's clarity is the whole test of technique — any trace of cloudiness means the raft, the mesh of egg white and vegetables that filters the stock, was disturbed while it worked, so this broth has to be poured, not ladled, to stay glass-clear. Serving it hot around a delicate ravioli rather than the reverse keeps the flowers and ricotta from cooking further once plated.
Serves 4
Ingredients:
- Ravioli (see sub-recipe)
- Vegetable consommé (see sub-recipe)
- Edible flower petals (for garnish)
- few drops – Chive oil (optional)
Speciality Items:
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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.
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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.
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