Steamed red turnip ravioli

Steamed red turnip ravioli with sheep’s milk pots, quinoa and cranberries


Mix the pots with roasted nuts, diced apples, rocket and spices and spread across the slices of red turnip. Shape the ravioli and steam for 3 minutes in the bamboo steamer. Fry the shallot and quinoa and add chicken soup. Add sea salt, pepper and nutmeg to taste. Finally, add the cranberries. Quickly fry the quartered mushrooms in hazelnut oil. Season with sea salt. Make a dressing from the turnip juice, Arbequina olive oil and raspberry vinegar and sprinkle over everything. Garnish with nasturtium.


2 cooked red turnips 200 g sheep’s milk pots 2 tbsp roasted nuts

½ green apple, finely diced

Salt, pepper, nutmeg

5 rocket leaves, chopped

1 shallot, finely diced 50 g quinoa

200 g chicken soup (vegetable stock)

2 tbsp olive oil

100 g dried cranberries

50 g red turnip juice 40g Arbequina olive oil

2 tbsp raspberry vinegar

200 g shitake mushrooms

1 tbsp hazelnut oil

2 tbsp nasturtium