Kohlrabi Ravioli with Lemon-Sunflower Cream, Dill Oil and Caper-Raisin Relish

01

Ingredients

• 2 medium kohlrabi (about 700 g total)
• 1 teaspoon fine salt, divided
• 3 tablespoons fresh lemon juice, divided
• 1 cup (140 g) raw hulled sunflower seeds, soaked in hot water for 30 minutes and drained
• 1/3 cup (80 mL) cold water, plus more as needed
• 1 tablespoon nutritional yeast
• 1 teaspoon white miso
• 1/2 small garlic clove, finely grated
• 1 tablespoon extra-virgin olive oil
• 1 packed cup (25 g) fresh dill, plus 12 small tips for garnish
• 1/3 cup (80 mL) grapeseed or other neutral oil
• 1/3 cup (50 g) golden raisins
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons apple cider vinegar
• 2 tablespoons water, for the relish
• 1 teaspoon pure maple syrup
• 2 tablespoons toasted sunflower seeds

02

Prepare the dish

1. Peel the kohlrabi deeply enough to remove the fibrous outer layer. Using a mandoline with its hand guard, slice the bulbs into rounds about 1.5 mm thick. Select 24 intact rounds, place them in a shallow dish and toss gently with 1/2 teaspoon salt and 1 tablespoon lemon juice. Rest for 15 minutes until flexible, then blot dry.
2. For the filling, blend the soaked sunflower seeds, cold water, nutritional yeast, miso, garlic, olive oil, remaining 2 tablespoons lemon juice and 1/4 teaspoon salt for 2 to 3 minutes, scraping as needed, until very smooth. Add water 1 teaspoon at a time only if needed. Transfer to a piping bag and chill.
3. Bring a small saucepan of water to a boil and prepare a bowl of ice water. Blanch the dill for 10 seconds, transfer immediately to the ice water, then squeeze completely dry. Blend the dill and neutral oil for 2 minutes until vivid green. Warm the mixture over low heat for 3 minutes without frying, then strain through a fine coffee filter or several layers of cheesecloth. Cool.
4. Combine the golden raisins, capers, apple cider vinegar, 2 tablespoons water, maple syrup and remaining 1/4 teaspoon salt in a small saucepan. Simmer over medium-low heat for 4 to 5 minutes, until the raisins are plump and only a spoonful of liquid remains. Cool, then chop the mixture roughly.
5. Lay 12 kohlrabi rounds on a clean tray. Pipe about 1 tablespoon sunflower cream into the centre of each, leaving a 1 cm border. Top with the remaining rounds and press gently around the filling so the edges meet without squeezing out the cream.
6. Keep the ravioli chilled and covered for up to 30 minutes. Bring them out 5 minutes before plating so the filling is cool rather than refrigerator-cold.