Pineapple ravioli with ricotta and coffee caviar


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Pineapple ravioli and juice

  • 1 pineapple, halved
  • 300g of mineral water
  • 150g of sugar
  • 200g of ricotta, mixed with 30g of sugar

Coffee caviar

  • 60g of ground coffee
  • 1.5g of alginic acid
  • 500g of mineral water
  • 2.5g of calcium alginate

To serve

To begin, cut one half of the pineapple into 20 very thin slices. Bring the water and sugar to the boil in a small saucepan, then pour onto the pineapple slices. Leave to marinate for 1 hour
  • 1/2 pineapple, halved
  • 150g of sugar
  • 300g of mineral water
Remove the slices from the syrup and reserve the syrup. Lay the pineapple slices on a plate and spread them with the sweetened ricotta. Fold the slices over to encase the ricotta like a ravioli
Blend the remaining half of the pineapple with 50ml of the reserved syrup and pass through a sieve to obtain some juice
Leave the coffee powder to infuse in a bowl with 100ml hot water for about 30 minutes, then decant into another bowl through a fine sieve. Add the alginic acid and blend
Add the calcium to the mineral water. Using a pipette, drop the coffee into the water to obtain small balls
  • 500g of mineral water
  • 2.5g of calcium alginate
To finish, pour some of the pineapple juice mixture into 4 soup plates. Place five ravioli on each plate, then add the raisins, pine nuts and coffee caviar. Garnish with micro herbs and edible flowers
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