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Plant-Based Ravioli Recipe

Kohlrabi and sorrel ravioli

Whether you exclusively follow a plant-based diet, you're trying to eat more sustainably or just fancy trying something new, there’s a world of flavour to be discovered in plant-based cuisine.

Rather than seeing it as something restrictive, plant-based dishes should be viewed as an opportunity to approach cooking with a fresh perspective. Many of us can get stuck in a rut preparing the same few recipes, and removing animal products from the equation gives you the push to discover new ingredients, techniques and flavours.

This recipe for Kohlrabi and Sorrel Ravioli with Spiced Carrot and Pine Nut Crumble has been created by . Beautiful plant-based dishes like this might seem a world away from classic French cuisine, but traditional techniques are used here, with a little modification.

Not only plant-based but gluten-free, this creative take on a classic pasta introduces a fresh flavour experience. The mild and sweet flavour of the kohlrabi is the perfect partner for bittersweet spinach and sharp sorrel. The spiced carrot provides an earthy base and the crumble finishes everything off with a nutty crunch.

Recipes similar to this are taught as part of programmes such as the Diploma in Plant-Based Culinary Arts, Diploma in Gastronomy, Nutrition and Food Trends, Cordon Vert® Vegetarian Cuisine, Diploma in Pâtisserie, Innovation and Wellness and online Certificate in Plant-Based Pâtisserie, perfect for those looking to learn more about this expanding sector of the industry and create dishes that meet the growing demand for vegan, vegetarian and plant-based foods and products.

Serves 4
Preparation time:
Cooking time:
Total time:

Ingredients

Kohlrabi Ravioli
  • 1 kohlrabi
  • juice of ½ lemon
  • fine salt
Kohlrabi and sorrel filling
  • 10 ml sunflower oil
  • 20 g spinach
  • 20 g sorrel
Spiced carrot
  • 4 heritage baby carrots
  • 200 ml fresh carrot juice
  • 10 ml pine nut oil
  • juice of ½ lemon
  • Espelette pepper
Pine nut crumble
  • 10 g rice flour
  • 10 g block of vegetable fat
  • 20 g pine nuts
  • fine sea salt
Garnish
  • kohlrabi leaves
  • red vein sorrel cress

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