Pineapple ravioli

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Pineapple ravioli

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lemon, juice and zest



filling of your choice

Preparation method

  • Peel the pineapple and use a food slicer to cut it lengthways into ultra-thin slices. Preferably use a firm pineapple.
  • Use a round cutter to cut out circles from the pineapple slices and use the remaining pineapple for another recipe.
  • Boil the water, sugar, and lemon juice and zest until the sugar has completely dissolved.
  • Leave the marinade to cool down completely before adding the pineapple circles.
  • Leave the pineapple slices to marinate in the refrigerator overnight. This also ensures that the slices become soft.
  • Pat the slices dry and fill with a filling of your choice, e.g. a filling made from the leftover pineapple.
  • Place the filling between two slices of pineapple, carefully press down, and cut it out with a slightly smaller cutter.

Serving suggestions

  • As part of a composition with pineapple, citrus fruit, vanilla, green herbs, or ginger components.
  • You can invent countless variations on the filling, e.g. try using a mousse containing basil.
  • Vary by using a different marinade for the pineapple, e.g. sugar water with rosemary, lemon zest, star anise, or basil.

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