Kelp Ravioli

Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.

Print Recipe Pin Recipe

Course appetiser, Dinner, Lunch, starter

Ingredients

500 ml water for cooking
500 ml white vinegar
100 g fresh kelp frond
30 g pesto
50 ml sugo di pomodoro (tomatoes cooked down with onion, garlic, olive oil and basil)
10 ml extra virgin olive oil
10 g vegan parmesan
1 sprig wild rosemary
2 ml black pepper
1 sprig dune spinach

Instructions

Portion the kelp frond and create a ravioli pocket as per the demonstration.
In a pot, add water and vinegar and bring to the boil. Blanch the kelp pockets for approximately 3-5 minutes, depending on the thickness of the kelp. Remove the kelp pockets with a slotted spoon, refresh under cold water and drain.
Fill each pocket with sufficient pesto.
Spoon the pomodoro sauce into an ovenproof dish and place the ravioli on top. Drizzle over the olive oil, reserving some for serving. Sprinkle over the parmesan and wild rosemary. Bake at 180°C for 8-10 minutes. Garnish with ground black pepper, dune spinach leaves and the rest of the olive oil.

Keywords HEALTHY RECIPES, Kelp Ravioli, kelp recipe, Natures ravioli, Phil Mansergh, PLANT BASED RECIPES, ravioli recipe, The Kelp Shack, Vegan recipes

Recipes we’re loving:

Coconut Bounties

Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!

Mira Weiner’s BBQ Tofu, Kraut & Sprout Sandwich

A delicious, bright and colourful plant powered sandwich! Thick sourdough slices, spicy BBQ tofu, creamy smashed avocado, luscious vegan mayo, fresh rocket, thick organic tomato slices, fresh sprouts and Mira’s current favourite red cabbage and mustard kraut that can be used as both a quick pickle or fermented for longer as a sauerkraut.

Festive Barley Salad

This gorgeous quick and easy to make festive barley salad with mustard & pomegranate dressing makes for a lovely light, refreshing and colourful side dish and the pomegranate arils addd a nice tangy note.

Celeriac V_ish Fillets

Cape Town-based chef Jason “Jay Mac” McNamara’s vegan alternative to white fish is guaranteed to impress. Go traditional and serve this with chips, or opt for spicy potato wedges and a side salad. The celeriac fillets need time to marinate, so start your preparations in good time, or even the day before.

Roselle & Coconut Ice Cream

This deliciously tart roselle and coconut flavoured ice-cream is just lovely for a homemade dessert. The Dried Roselle Leaves also make beautiful ice pops, tea and iced tea.

Harissa-hummus ch*cken pasta

This pasta dish by vegan chef, Leozette Roode is deliciously hearty and super quick and easy to whip up. The creaminess from the pasta comes from using hummus in the base of the pasta sauce. The hummus, together with the gluten-free quinoa and rice penne pasta, and the ch*cken alternative, also makes this a high plant-protein meal. Anyone can make this recipe, even if you have the culinary skills of a cabbage.