Molecular Ravioli

Raymond Morales (IG: @mowelr) / Pastry Chef, Gigi’s, Los Angeles, CA; Photo by Raymond Morales

For the Calcium Bath:
    • 500 g. filtered water
    • 11 g. calcium chloride
Method for the Calcium Bath:
1. Add the calcium chloride together in a blender and blend on high for 3 minutes until chloride has broken down completely. There may be small particles but that is normal.
2. Reserve the mix in the refrigerator for an hour or overnight for best results. The mix will hold in the refrigerator for up to 3 days.
For the Ravioli Base:
    • 300 g. The Perfect Purée Prickly Pear Puree, thawed
    • 2 g. sodium alginate
Method for the Ravioli Base:
1. Add the Prickly Pear Puree into a blender and turn on low. Slowly add the sodium alginate.
2. Once all of the alginate is added, turn the blender on to medium high until fully incorporated.
3. Allow the base to settle overnight to minimize any air bubbles formed, otherwise there will be too much air and the ravioli base will float to the top when dropped into the calcium bath. The mix will hold in the refrigerator for up to 3-4 days.
For the Mango Veil:
    • 500 g. The Perfect Purée Mango Puree, thawed
    • 2 g. “200 Bloom” gelatin sheets
    • 5 g. agar agar
Method for the Mango Veil:
1. Place the gelatin in ice water to bloom for about 5 minutes.
2. Pour the Mango Puree into a saucepot and whisk in the agar agar. For best results, use a hand blender to fully incorporate and eliminate any lumps.
3. Remove the gelatin from the ice water and squeeze any remaining water out, then place in the pot with the Mango Puree.
4. When everything is added together place the pot on medium heat and slowly bring the mix to a boil stirring constantly.
5. Boil the mix for 30 seconds then immediately remove the mix from heat and spread on a silicone mat about 1/16” of an inch thick. If it’s too thick the veil will break and if it’s too thin the veil will tear.
6. Place in a cooler to set, to speed the process up you can chill the silicone mat before spreading the purée.
7. Reserve in the refrigerator until ready to cut and assemble the pre dessert.
1. When ready to make the ravioli, remove both the bath and ravioli base from the cooler. Have a bowl of clean water on the side to remover the calcium liquid from the set raviolis.
2. Take a small measuring spoon, ideally 1 tsp. size, dip the spoon into the bath coating the spoon and filling about two drops of calcium bath into the spoon. Pour the ravioli base into the measuring spoon filling it to the top.
3. In one motion gently place the bottom of the spoon to the surface of the bath and submerge the spoon while turning it upside down. The ravioli should slide right out and sink to the bottom.
4. Allow the ravioli to set for 3 minutes.
5. With a slotted spoon, remove the ravioli and place it into the bowl of clean water to remove any residual calcium bath. Reserve the raviolis in the clean water until needed.
6. Remove the mango veil from the cooler and place on a flat surface. With a square cookie cutter, cut a piece about 2.5” around. With an offset spatula gently remove the cut piece and place on the counter.
7. Cut the corners of the mango veil towards the center. It should be in the shape of an X. Leave a 1.5” area in the center for the ravioli. Remove the already made ravioli from the water bath and dab dry with a paper towel. Place the ravioli in the center of the mango veil and gently lift each corner covering the ravioli one side at a time.
8. When completed store on a flat surface in the refrigerator until needed.