Plant Tortellini
Plant Tortellini
Plant Tortellini
- 1 hour
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Preparation time ![]()
Ready In- 10 portions
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Servings - Medium
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Difficulty
Ingredients
For the Wonton Filling
- 20 sheets Wonton 11 x11cm
- 100 g lentils
- 250 ml vegetable stock
- 50 g carrot sliced in brunoise
- 25 g shallot cut in brunoise
- 50 g celery sliced in brunoise
- 100 g Violife Prosociano
- 20 g Estragon
- 2 g xanthan gum
Pea Puree
- 100 g Flora Plant B+tter Unsalted
- 200 g Fresh or frozen peas
- Lemon Zest
Cloud
- 200 g Flora Plant B+tter Unsalted
- 100 ml lemon juice
- sugar for tasting
Garnish
- dried peas
- Mint chiffonade
- 100 g Violife Greek White shavings
- 100 g asparagus tips
Instructions
For the ravioli filling
- • Cook the lentils like risotto. • Blend half and mix in a blender until you have a nice farce. • Mix with the other half. If the farce is too thin add the xanthan gum to thicken. • Season with Violife Prosociano and finely chopped estragon, salt, and pepper. • Take one sheet of wonton and wet it with some water. • Add some filling and put a second wonton sheet on top. • Make sure you close the ravioli well with no air bubbles in it
For the pea puree
- • Make a puree in a blender until nice and smooth. • Pass through a fine sieve and season with lemon zest, salt and pepper.
For the cloud
- • Melt the butter, till 60°C [watch the temp], add the juices and the sugar. • Blend with a hand blender until you have a nice cloud.
For garnish / plating
- • Cook the ravioli for 3 minutes until the pasta is soft. • Put some pea puree in the middle of the plate. • Add some asparagus tips on the puree. • Put the cooked ravioli on top. • Garnish with the other ingredients. • Finish with the Cloud of lemon.
