strawberry and cream ravioli recipe

  • Serves 6
  • 30 mins to prepare and 5 mins to cook
Add this recipe to your binder.
Customer recipe
Added 41 months ago

Follow me on Twitter @jackslarder

Method. Bring the strawberry puree to the boil, whisk in the agar and boil for 2 mins until agar is cooked out. Pass through a chinoise. Put 500ml of puree into a container and put in the fridge until set. Pour the other 500ml of puree onto flat trays until you give a very thin even layer ( about 2 mm in thickness ) and set in the fridge. Blend the first 500ml of puree and pour into a piping bag. (The agar should have given this good stability so it doesn't seep out of the raviolis) I like to do the chantilly in a thermo mix as the consistency is much better than doing it by hand. Once made, pour into a piping bag. Cut out circles from the jelly sheets to desired size. Lay down the bottom sheet, pipe strawberry puree in centre and pipe chantilly around leaving enough space around the edge to lay the top sheet on. Gently press with your thumbs around the edges.

As above!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1ltr strawberry puree
  • 10g agar-agar
  • 300ml double cream
  • 60g icing sugar
  • 1 vanilla pod (seeds only)

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.