Kohlrabi Ravioli

Did you know National Vegetarian Week runs from the 16th-22nd of May? It is a great opportunity to reduce our meat intake and focus on vegetable centred meals! To help get those creative veggie juices flowing, why not try out this delicious gluten free recipe? This take on the Italian pasta classic is the perfect way to make veggies the star of the show. We hope you enjoy!

Serves 2 as a main, or 4 as a starter


  • 1 small bulb of garlic
  • 1 tsp olive oil
  • sea salt and pepper to taste
  • 40g pine nuts, reserve some for garnish
  • 250g ricotta
  • 35g grated parmesan
  • 1tbsp honey
  • 2 large kohlrabis, 350g each, peeled


  • 1 unwaved lemon, zest and juice (about 2tbsp), reserve some zest for garnish
  • 60ml olive oil
  • 20g summer herbs (tarragon, basil, mint etc), finely chopped, reserving some for garnish
  • salt and pepper to taste
  • edible flowers


  1. Preheat oven 180C.  Slice off the top garlic bulb to expose some of the cloves inside. Make a small foil cup to hold garlic bulb. Spoon olive oil and sprinkle salt and pepper into foil cup placing exposed garlic tops down. Wrap in the foil and bake with top side up. Roast until the cloves are lightly browned and tender, about 30 minutes. Meanwhile, bake the pine nuts for 7 mins in the oven.
  2. Make dressing by whisking all the ingredients in a bowl. Set aside in the fridge.
  3. Top and tail kohlrabi to fit your mandolin.  Slice kohlrabis on the mandolin to make 1-2mm slices making about 60 slices. Cut rounds using a 5-6cm circle cutter.
  4. Bring lightly salted water to a boil. Immediately off the heat, soak kohlrabi slices for 10 minutes. Drain and dry on a clean dish cloth. 
  5. When the garlic is ready, cool garlic and nuts. Pulse nuts in a blender or food processor until a rough crumble forms.  Squeeze garlic flesh into a bowl.  Add the nuts, ricotta and grated parmesan. Mix until evenly combined.
  6. Place ½-1 tsp of filling in the centre of each round then top with another round. Gently press on the edges of the rounds to seal the raviolis.
  7. Divide the raviolis between two serving bowls, about 15 each, and season with salt and black pepper. Drizzle dressing and garnish with more herbs and edible flowers.