Raw Courgette Ravioli by Raphael Soares of Hendersons in Edinburgh
This is a new dish created by Executive Chef Raphael Soares served at our Vegan Bistro on 25 Thistle Street in Edinburgh. The recipe is a celebration of summer and greens. It's a dish served cold so it's going to be light and refreshing, just what you need for this summer!
For more information about Hendersons and their Vegan Bistro please visit https://www.hendersonsofedinburgh.co.uk
Ingredients: Serves 3
Pea & Basil Puree:
80g peas
15g fresh basil
1/2 lime juiced
salt and pepper to taste
Courgette “Ravioli”:
3 courgettes
Filling:
40g fresh spinach, washed
15g pine nuts
1/2 lemon, juiced
1/2 garlic clove
1tbsp extra virgin olive oil
50g cashew cream cheese
salt and pepper to taste
Method:
1. For the pea and basil puree simply blend all the ingredients together with just enough water to blend to a smooth consistency. Add salt and pepper to taste. Set aside for later.
2. Shave the courgettes so you can use the shavings to wrap around the filling when assembling the dish.
3. To make the filling blend the pine nuts, garlic, lemon juice and olive oil. Then add the cashew cream cheese and season to taste. Mix well.
4. To assemble the dish lay the courgette shavings on the table and add a tbsp of the filling in the centre then fold it like a parcel. Repeat until the mixture is finished.
5. In a deep plate pour some of the pea and basil puree, place 3 courgette parcels on the plate with the puree. Garnish with a few pea shoots and then the dish is ready to serve.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article