Modernist · Starter
Ravioli
Pasta-free ravioli of mandolined kohlrabi around sweet crab, with a savoury apple-wasabi sorbet melting into sauce — cold, hot-nosed, immaculate
- Prep
- 50 min
- Cook
- 15 min
- Serves
- 4
Ingredients
- King crab leg meat — 200 g
- Kewpie-style mayo (or lime crème) — 30 g
- Lime juice + zest — 10 ml + 1 g
- Chives — 4 g
- Kohlrabi, large — 1 (400 g)
- Rice vinegar — 30 ml
- Caster sugar — 10 g
- Granny Smith juice — 250 ml
- Glucose — 30 g
- Wasabi paste — 10 g
- Xanthan gum — 0.5 g (0.2% of the sorbet base — scoop stability)
- Fine salt — 3 g
- Nasturtium leaves — 8
Method
- Shave kohlrabi into 20 rounds, 1.5 mm; brine 10 minutes in vinegar, sugar, 100 ml water, 2 g salt until pliable.
- Fold crab with mayo, lime, chives, remaining salt.
- Make sorbet base: whisk apple juice, glucose, wasabi, 1 g salt; shear in xanthan (0.2%); churn (or Pacojet); hold at −14 °C.
- Lay 10 kohlrabi rounds flat; mound 18 g crab on each; cap with remaining rounds; crimp edges gently — translucent "ravioli".
- Brush ravioli with the brine.
- Plate 2–3 ravioli per plate, slightly overlapping.
- Quenelle wasabi-apple sorbet alongside at the last second; nasturtium to finish.