Kohlrabi Ravioli with Ricotta, Lemon and Brown Butter Sauce

Cook Time 30 minutes

Servings 4


1 kohlrabi

1 cup ricotta

1 lemon, juice and zest

200g butter

5g smoked paprika

1 bunch mint, finely chopped

20gm frozen peas

20gm toasted pine nuts

15g parmesan

Salt & pepper


With a mandoline, slice the kohlrabi as thin as possible. This will be the casing of your ‘pasta’.

Blend the ricotta with some lemon zest, pepper, salt. Place a small spoon of your ricotta mixture in the middle of the kohlrabi rounds. Bring the edges together and gently squeeze to make a little ravioli parcel.

Place the butter in a pan and cook until it becomes nice and brown in colour. Take off the heat, strain the liquid from the solids at the bottom, squeeze with lemon juice to stop the cooking and add acidity, add the smoked paprika. Season with salt and pepper.

Blanch the peas and roast the nuts – mix them in with the brown butter sauce.

Place the ravioli on a plate, pour over the sauce. Top with grated parmesan and finely chopped mint.


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