Pineapple ravioli with ricotta and coffee caviar

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A twist on traditional ravioli, this inventive dessert from Aurora Mazzuchelli combines the gorgeous creaminess of ricotta with tropical pineapple. The coffee caviar, although rather technical to make, adds bursts of punchy flavour which really bring the dish together.

First published in 2015




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


  • Pipettes


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
  • 1/2 pineapple, halved
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
First published in 2015

As well as transforming her family’s traditional restaurant into somewhere celebrated for its modern, experimental cuisine, Aurora Mazzucchelli fights the cause for gender equality in the kitchen.

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