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Molecular Cooking

Liquid Pea Ravioli Recipe

2 years ago

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A famous dish created by Ferran Adria at El Bulli using basic spherification technique!

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 Liquid Pea Ravioli Recipe
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Course Molecular Cooking, Molecular Gastronomy
Cuisine World
Servings
MetricUS Imperial
Ingredients
Ravioli
Calcium Bath
Course Molecular Cooking, Molecular Gastronomy
Cuisine World
Servings
MetricUS Imperial
Ingredients
Ravioli
Calcium Bath
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Dissolve the calcium chloride in the water and keep it in the fridge while you prepare the pea soup for the ravioli.
  2. To prepare the pea soup, start by cooking the frozen peas in water for five minutes. Drain and then rinse immediately in cold water to stop the cooking process.
  3. Then mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved.
  4. Once the sodium alginate is dissolved, bring to a boil over high heat, stirring constantly. Remove from heat and let it cool at room temperature.
  5. Once it is cold, mix with the peas using an immersion blender until the soup is smooth. Add salt and pepper to taste. Pass it through a sieve, to make it smoother.
  6. Remove the calcium bath from the fridge. Scoop the pea mixture with a half sphere tablespoon measure and carefully pour it into the calcium bath. Leave the ravioli "cooking" for about 2 minutes in the calcium bath and then carefully remove it using a slotted spoon.
  7. Sprinkle sea salt flakes on top and consume immediately!
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