Good, better, best
+ Good – Packet pasta: Save time spent filling and sealing your pasta by opting for pre-made ravioli, with a vegan filling.
++ Better – Recipe
+++ Best – Simpler serve: Skip making the lemon cloud and purely garnish with Violife Greek White, crumbled and shredded mint.
Ingredients
• 20 Tortellini sheets
• 100g lentils, cooked
• 250ml vegetable stock
• 50g carrot, finely diced
• 25g shallot, finely diced
• 50g celery, finely diced
• 100g Violife Prosociano
• 20g tarragon, finely chopped
• 2g xanthan gum
• 100g Flora Plant B+tter Unsalted
• 200g fresh or frozen peas
• 1 lemon, zested
• 200g Flora Plant B+tter Unsalted
• 100ml lemon juice
• Sugar, to taste
• Dried peas
• Mint, shredded
• 100g Violife Greek White, crumbled
• 100g asparagus tips
Method
- Blend half the carrots, cooked lentils, shallots and celery until smooth. Mix with the other half, adding the xantham gum to thicken. Season with Violife Prosociano, then stir in tarragon, salt and pepper.
- Take one sheet of Tortellini and dampen it with some water. Add some filling and put a second Tortellini sheet on top. Close the ravioli securely, leaving no air bubbles.
- Make a pea puree by blending the fresh or frozen peas with 100g of Flora Plant B+tter until smooth. Pass through a fine sieve and season with lemon zest, salt and pepper.
- Melt the remaining 200g of butter, till 60°C, then add the lemon juice and sugar. Mix using a hand blender until you have a light cloud.
- Finally, cook the ravioli for 3 minutes until the pasta is soft. To serve, place pea puree in the middle of the plate then add some asparagus tips before topping with the cooked ravioli. Garnish with the dried peas, mint, Violife Greek White shavings and finish with the cloud of lemon.
