Pineapple ravioli with ricotta and coffee caviar

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

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

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