Ravioli with crab and green apple
1 serving
25 minutes
Ravioli with crab and green apple is a culinary masterpiece that combines the tenderness of seafood, the freshness of apple, and the creamy lightness of avocado. This signature recipe is inspired by gastronomic trends that merge high cuisine traditions with modern experiments. Thin sheets of gelatinous yogurt dough carefully encase a filling of crab, avocado, and apple, creating a play of textures and aromas. The light acidity of lime enhances the seafood flavor while cilantro adds zest. The dish is finished with sophisticated garnishes—rice and beet chips, floral pollen, and scallions—that provide aesthetic completeness. These ravioli are a true delight for gourmets, offering a balance of freshness, creaminess, and crunchiness, perfect for an elegant dinner or special occasion.
1
Prepare yogurt and rice chips for decoration in advance: boil the rice, add 70 ml of 3.5% yogurt, and blend until smooth. 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 hardens. Crumble the sheet.
- Rice: 50 g
- Plain yoghurt 3% fat: 80 g
2
Soak gelatin in cold water for an hour, then mix with drinking yogurt until smooth. Spread the mixture in a thin, even layer on a baking sheet and leave for two hours to set. Use culinary rings to cut circles for ravioli from the set layer, just like from dough.
- Leaf (sheet) gelatine: 1 piece
- Drinking yoghurt: 200 ml
3
Make a mousse from half an avocado by blending it with cream.
- Avocado: 1 piece
- Cream: 10 ml
4
Cut the second half of the avocado into small cubes along with crab meat, apple, and cilantro. Mix everything and dress with lime juice and 10 ml of 3.5% yogurt. Place the filling on jelly circles and form ravioli.
- Avocado: 1 piece
- Crab: 50 g
- Apple: 40 g
- Cilantro: 5 g
- Lime juice: 1 ml
- Plain yoghurt 3% fat: 80 g
5
Garnish the dish with yogurt and rice chips, avocado mousse, onion rings, flower pollen, and beet chips.
- Bee pollen: 1 g
- Beetroot chips: 1 g
- Chives: 1 g