Gastronomixs

White bean ravioli

In this recipe the white beans are both the basis for the pasta sheets and the filling for the ravioli.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

White bean ravioli

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Ingredients

500 

white beans 

750 

cream 

20 

bacon 

sprig 

thyme 

As needed: 

 

lemon juice 

As needed: 

 

red pepper oil 

As needed: 

 

crème fraîche

15 

agar agar

750 

celeriac stock 

21 

agar agar

 

 

salt

Preparation method

  • Soak the beans in plenty of water for one night.
  • Place the beans in a vacuum sealer bag together with the thyme, cream, bacon, and a little salt and pull vacuum.
  • Steam the beans in a combi steamer at 100°C for three hours.
  • Place in a blender and blend until smooth.
  • Season to taste with salt, lemon juice, red chilli pepper oil, and a little crème fraîche.
  • Weigh off 900g of the bean purée and place it in the thermo blender together with the celeriac stock and agar agar. Blend while cooking for one minute. The rest will be used for the filling.
  • Pour the hot mixture into a container and allow to set.
  • Use the bean jelly and the bean purée to make the ravioli.

Serving suggestions

  • As a component in a composition with white beans, drained tomato liquid, and beetroot.
  • As a component in a composition with octopus and tomato.

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