Four bitter herbs in the filling give the ravioli an unexpected depth: without sauces or gravies, Antonia Klugmann creates a first course that lets nature speak for itself.

Chef photo: Mattia Mionetto

Ingredients

For the dough:

500 g type 00 flour
150 g water
40 g egg yolk

For the filling:

100 g bitter almond
150 g water
60 g parsley
200 g arugula
80 g turnip greens
80 g turnip leaves
2 sheets gelatin

For the turnip glaze:

200 g turnip

Method

1. Preparing the dough:

Mix the flour, water, and egg yolks in a stand mixer.
Once a smooth dough ball is obtained, vacuum-seal it (or wrap it tightly in plastic wrap) and let it rest in the refrigerator for at least 1 hour.

2. Preparing the turnip glaze:

Peel the turnips and cut them into slices about 1 cm thick.
Cook them for 1 minute in a pan with a drizzle of water and olive oil.
Extract the juice from the turnips using a juicer (the original text refers to a Green Star juicer).

3. Forming and cooking the ravioli:

Roll out the pasta until it reaches a thickness of 1.5 mm.
Using a 6 cm round cutter, cut out discs of pasta.
Place about 4.8–5 g of herb filling in the center of each disc.
Seal the pasta to form the ravioli.
Cook the ravioli in plenty of salted boiling water for 1.5 minutes.
Drain and briefly toss them in a pan with a little cooking water, olive oil, and a pinch of salt.

4. Plating:

Arrange 5 ravioli in the center of each plate.
Dot each raviolo with a drop of white turnip extract/glaze.
Finish the dish by garnishing with very thin slices of raw turnip (about 2 mm thick).