Ravioli with Crab and Green Apple

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Dried beetroot for this recipe can surprisingly be found most quickly in stores that sell outdoor gear (for example, Outdoor Supplies USA). You can look for pollen at local beekeepers or honey vendors at the regular market. However, you can manage without all of this.

Ingredients

Drinking Yogurt - 5 fl oz
Natural Yogurt - 5 oz
Gelatin - 1 piece
Rice - 0 oz
Blue Crabs - 0 oz
Apple - 0 oz
Avocado - 1 piece
Cream - 0 fl oz
Cilantro - 0 oz
Lime Juice - 0 fl oz
Flower pollen - 0 oz
Beet chips - 0 oz
Leek - 0 oz

Step by Step guide

Step 1

Prepare yogurt and rice chips for decoration in advance: cook the rice, add 70 ml of 3.5% yogurt, and blend until smooth using an immersion blender. Spread the mixture in a thin, even layer on a baking sheet lined with parchment paper, and place it in a warm, dry place for two hours until it sets. Once set, crumble the sheet.

Step 2

Soak the gelatin in cold water for an hour, then mix it with drinking yogurt until smooth. Spread the mixture in a thin, even layer on a baking tray and leave it for two hours to set. Use culinary rings or cutters to cut out circles for the ravioli from the set layer, just like you would from dough.

Step 3

Prepare a mousse from half an avocado by blending it with cream.

Step 4

Dice the second half of the avocado into small cubes along with the crab meat, apple, and cilantro. Mix everything together and dress with lime juice and 10 ml of 3.5% yogurt. Place the filling on the jelly circles and shape into ravioli.