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Finally, after months and months of testing for this transparent ravioli recipe, I am ready to share the results with you. This disappearing transparent ravioli concept was created by the famous el Bulli restaurant, the pioneer of molecular cuisine, years ago. And, the idea behind it is that the outer layer of these molecular ravioli is not only transparent, it is also basically tasteless and melts, or some may say disappears in your mouth. In this way, you will only taste what’s inside your ravioli, i.e. the filling.
It’s also worth noting, that I’ve already done a video on Transparent Ravioli: • Transparent Ravioli: T... but that was a very different style of ravioli. Check out the video to learn more.
Finally, when using this molecular recipe, you would be able to seal the edges of your transparent dough easily with some heat application. On the downside, since the dough is ‘disappearing’ when it contacts water, you can only fill them in with oily and non-watery contents, such as parsley pesto & tomato sauce pearls floating in olive oil (as seen in this video).
The end product is extremely fragile, and it needs to be prepped (filled & sealed) to order and served immediately. It’s also important not to miss the correct time, when the transparent film is ready. If you leave it out for drying for too long it will over-dry and will break easily, like chips. In other words, this is not an easy recipe, and requires skills and attention to details to be executed perfectly.