Ayurvedic raviolo

Ingredients

• 140 gtype 2 flour
• 40 gcooked urid lentils
• 30 glightly toasted sesame seeds
• 40 gwater
• 3 gground turmeric
• 2 gsalt
• 100 gcooked urid lentils
• 100 gfermented cashew spread
• 1green apple
• to tastelemon zest
• to tastenutmeg
• to tastesalt
• to tasteextra-virgin olive oil
• 1white turnip
• to tastelemon juice
• to tastefresh herbs
• 200 gunsweetened almond milk
• to tastefresh herbs
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Make the dough

   Put the flour, 40 g of cooked urid lentils, sesame seeds, turmeric and 2 g of salt in a powerful food processor. Blend at full speed until you have a yellow powder. Add the water and knead by hand for 5 minutes. Shape into a ball, wrap in cling film and rest at room temperature for 1 hour.

2. 2

   Blend the filling

   Blend the fermented cashew spread with the remaining 100 g of cooked urid lentils. Season with a few drops of extra-virgin olive oil, a pinch of salt, finely chopped lemon zest and freshly grated nutmeg.

3. 3

   Prepare the apple

   Cut the apple into small cubes and keep them in water with lemon juice.

4. 4

   Shape the ravioli

   Roll the dough into thin sheets and cut out even rounds with a round cutter. Put a spoonful of lentil filling and one cube of raw apple in the centre of half the rounds. Moisten the inner edges, cover with the remaining rounds and seal well to form ravioli.

5. 5

   Marinate the turnip

   Use a mandoline to cut the white turnip into very thin slices. Dress with extra-virgin olive oil, salt, a few drops of lemon juice and some chopped fresh herbs. Leave to rest for a few hours.

6. 6

   Make the almond foam

   Warm the almond milk with the other fresh herbs in it, then remove from the heat and leave to cool completely. Strain the liquid and heat it again to 40°C. Froth with a hand blender until stable and soft, then set aside.

7. 7

   Cook and serve

   Cook the ravioli in salted water, then drain and arrange on plates. Dress with a few drops of extra-virgin olive oil, add the turnip slices and almond-milk foam, and finish with the remaining fresh herbs.

What is an Ayurvedic raviolo?

This is a contemporary, European fine-dining interpretation of a filled pasta course, inspired by Ayurvedic philosophy and created by chef Simone Salvini. Its dough uses lentils and sesame alongside flour, while the filling combines lentils with fermented cashew spread.

The version works through contrast: warm spice and savoury filling meet crisp apple, lightly dressed turnip and a soft, herb-scented foam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The pasta flour and lentils provide most of the carbohydrate, while the fermented cashew spread, sesame and olive oil contribute fat; lentils and cashew spread also contribute protein. Pair the ravioli with a simple green salad or extra vegetables for a more balanced plate.

A dough with lentils and sesame

Dough base: blending the flour, lentils, sesame, turmeric and salt to a fine powder helps distribute the lentils and seasoning through the pasta. Add the water only after the dry mixture is evenly coloured.

Resting: knead the mixture by hand for 5 minutes, then leave the wrapped dough at room temperature for 1 hour. This gives it time to settle before rolling.

Balancing the filling

Creamy centre: blending the cooked lentils with fermented cashew spread makes the filling cohesive enough to portion onto the pasta. Lemon zest and nutmeg season it, while a few drops of olive oil add richness.

Fresh apple: keep the small cubes in lemon water as directed, then place one in each raviolo with the filling. Its crisp texture gives the soft lentil mixture a clean contrast.

Seal each raviolo well

Thin pasta: roll the rested dough into thin sheets and cut evenly sized rounds so the paired pieces meet neatly. Avoid overfilling; a spoonful of filling and one apple cube are enough for each.

Closed edges: moisten the inner edge of each base before adding the top round, then press the pasta together firmly. Check that no filling is caught in the seal.

Texture and timing cues

Turnip: slice it very thinly with a mandoline so it can take on the olive oil, lemon and herbs as it rests. The recipe calls for a few hours of marinating.

Almond foam: cool the infused milk completely before straining, then warm it to 40°C and blend until the surface holds a soft, stable foam. Keep it aside while you cook the ravioli.

Serving the finished course

Cook the sealed ravioli in salted water and drain them before plating. The recipe gives no cooking time, so use the pasta’s texture as your guide and take care not to let the parcels split.

Finish each plate with a few drops of olive oil, the marinated turnip, almond-milk foam and the reserved herbs. Serve promptly so the foam stays light and the pasta is warm.

Recipe notes & tips

• Use a powerful food processor to turn the dough ingredients into a fine, evenly coloured powder.
• Keep the dough covered while it rests so its surface does not dry out.
• Cut the apple into small, even cubes so each raviolo is easy to seal.
• Moisten only the inner pasta edges before sealing the ravioli.
• Slice the turnip thinly and allow the full marinating time for it to soften slightly.
• Bring the almond milk back to 40°C before frothing it.

Variations

• Change the herbs: use a different mix of fresh aromatic herbs in the turnip and almond milk.
• Adjust the citrus: add a little more lemon zest to the filling for a brighter flavour.
• Vary the spice: use a little more or less freshly grated nutmeg in the filling.
• Make smaller ravioli: cut smaller rounds and use less filling in each, sealing the edges carefully.
• Serve with extra turnip: add more of the thinly sliced, marinated white turnip for a sharper contrast.

Common mistakes to avoid

• Coarse dough mixture: blend the dry ingredients until they form a fine powder before adding the water.
• Dry dough surface: wrap the dough well during its 1-hour rest at room temperature.
• Overfilled pasta: use a spoonful of filling and one apple cube so the edges can meet.
• Filling on the seal: keep the pasta edges clear, moisten them and press them together firmly.
• Uneven turnip slices: use a mandoline carefully to make thin, consistent slices.
• Unstable foam: cool and strain the infused milk, then warm it to 40°C before frothing.

How to store

For the best texture, serve the assembled ravioli straight after cooking. If needed, refrigerate leftover cooked ravioli and the turnip separately in airtight containers and use within 2 days; reheat the ravioli gently in hot water. The almond foam is best made and served fresh.

Frequently asked questions