Ravioli in green parsley magic with root foam

Ingredients for 5 servings:

• 225 g flour
• 225 g durum wheat semolina
• 1 ½ tsp salt
• 1 ½ tbsp olive oil
• 225 ml water, lukewarm
• 1 ½ handfuls of flour for the work surface
• 2 ½ liters of salt water
• 200 g silken tofu
• 90 g cashew nuts (soaked for at least 3 hours or overnight)
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• ¼ tsp salt
• 1 garlic clove(s)
• 100 g walnut kernels
• 2 shallots
• 1 garlic clove(s)
• 1 tbsp olive oil
• 80 g Parmesan
• ½ tsp truffle oil
• salt and pepper
• 2 bunch parsley (large bunch)
• 500 ml vegetable stock
• salt and pepper
• 10 sprigs of parsley
• 100 ml frying oil
• 4 parsnips, alternatively parsley roots
• 1 tsp butter
• 200 ml cooking cream

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 30.01.2025

For the vegan pasta dough, place all ingredients in a mixing bowl and knead with a dough hook or by hand until smooth. If the dough is too firm, add a little water. If it’s too sticky, add a little flour. The dough should no longer stick to the work surface. Wrap in cling film and let rest for at least an hour. For the ravioli filling, first make the vegan ricotta. Drain the soaked cashews and place them in a tall bowl with the silken tofu, lemon juice, nutritional yeast, salt, and a clove of garlic. Blend with a hand blender until smooth. Finely dice the shallots and garlic. Sauté in olive oil until translucent, briefly sauteing the walnuts. Transfer everything to a blender and grind finely. Combine the mixture with the ricotta. Stir in the Parmesan cheese and season with salt, pepper, and truffle oil. For the parsley broth, pluck the parsley leaves from the stems and roughly chop. Bring the vegetable stock to a boil, add the parsley, and simmer for two minutes. Blend everything with a hand blender and pour through a fine sieve. Season the stock with salt and pepper. For the root foam, peel and dice the parsnips. Heat the butter in a saucepan, sauté the parsnips, and add the cream. Cook until soft, then puree until smooth. Strain through a sieve if necessary. Pour the mixture into a cream dispenser and keep warm. For the topping, heat the frying oil in a small saucepan. The oil is hot when bubbles rise from the handle of a wooden spoon. Fry the parsley stalks in the hot oil for one minute, then drain on kitchen paper. For the ravioli, roll out the dough on a floured surface (thickness 4 for a pasta machine). Cut out circles with a glass. Place some filling in the center of each circle, fold the dough together, and moisten the edges with water. Press down with a fork. Place the ravioli on a floured baking sheet. Bring plenty of salted water to a boil. Gently warm the parsley stock. Add the ravioli to the boiling water, reduce the heat, and let the ravioli cook for 2-3 minutes until they float to the surface. To serve, pour the parsley stock into deep plates and place the ravioli on top. Drizzle the root vegetable foam over the top and garnish with fried parsley stalks. Anja prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 in Braunschweig on Thursday, January 30, 2025.