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Plant-Based Ravioli Recipe

Kohlrabi and sorrel ravioli

Whether you exclusively follow a plant-based diet, you're doing Veganuary 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 Emulsion 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 emulsion provides an earthy base and the crumble finishes everything off with a nutty crunch.

Recipes similar to this are taught at Le Cordon Bleu London as part of its 3-month Diploma in Plant-Based Culinary Arts, 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:


Kohlrabi Ravioli
  • 1 kohlrabi
  • juice of ½ lemon
  • fine salt
Kohlrabi and sorrel filling
  • 10 ml sunflower oil
  • 100 g kohlrabi trimmings
  • 20 g spinach
  • 20 g sorrel
Spiced carrot emulsion
  • 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 oil-based margarine
  • 20 g pine nuts
  • fine sea salt
  • kohrabi leaves
  • red vein sorrel cress



Peel the kohlrabi and slice into 2 mm thick pieces. Cut out 7 cm rounds from the slices then squeeze over the lemon juice and sprinkle with the salt to soften them. Steam cook the small leaves then set aside the tops and trimmings.

Cook the kohlrabi trimmings "a l'étuvée" until they’re soft. Add the spinach and cook until wilted. Remove from the heat and chill. Once chilled, stir in the sorrel and blend until smooth and thick. Season to taste and warm before serving.

To make the ravioli, pipe a dollop of filling on one side of kohlrabi round then fold in half.

Spiced carrot emulsion

Peel and trim the carrots. Put the carrot juice and carrots in a saucepan, bring to the boil then reduce the heat to a simmer and reduce by half. Remove the carrots and set aside for the garnish. Pour the juice in a blender, add the pine nut oil, lemon juice and Espelette pepper and blend until smooth. Season and keep warm.

Pine nut crumble

Preheat the oven to 180°C. Put the rice flour, margarine, pine nuts and salt in a bowl then rub together to form a lumpy texture. Spread evenly across a lined baking tray and bake for 12 minutes, or until golden and crunchy.


Peel and trim the carrots. Pour the warm carrot emulsion in a bowl plate. Arrange a few raviolis in the bowl then top with crumble, kohlrabi leaves, carrots, sorrel cress, a drizzle of oil and a dusting of Espelette pepper.

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