Vantastic street food-style ravioli bowl with braised seitan, chilli mayo and crunch topping
Ingredients
For the ravioli dish:
1
pc
courgette, cut into thin strips
1
pc
carrot, julienned
1
Handful
of baby spinach
1
pc
avocado, sliced
4
tb
pomegranate seeds
1
pc
lime, cut into wedges
For the chilli mayo:
6
tb
vegan mayonnaise
1
ts
lime juice
1
Pinch(es)
of smoked paprika powder
For the crunchy topping:
4
tb
panko breadcrumbs
2
tb
sesame seeds (mixed black and white)
1
ts
olive oil
1
Pinch(es)
of salt
1
Pinch(es)
of chilli flakes
Optional for added flair:
Some
fresh herbs (such as coriander or Thai basil)
Some
pickled red onions (quickly made at home with vinegar, sugar and salt)
Preparation
1. Cook the ravioli: Cook the La Spiga Organic Ravioli in lightly salted water according to the instructions on the packet. Drain and set aside.
2. Prepare the vegetables: Slice the courgettes and carrots, wash the baby spinach, slice the avocado and place in a large bowl.
3. Make the chilli mayonnaise: Mix the vegan mayonnaise with the Sriracha sauce, lime juice and smoked paprika powder. Season to taste and keep in the fridge for later.
4. Make the crunchy topping: Fry the panko breadcrumbs, sesame seeds, olive oil, salt and chilli flakes in a frying pan over medium heat until golden brown and crispy.
5. Arrange: Place the ravioli on the prepared vegetable dish. Top with a generous dollop of chilli mayo. Garnish with pomegranate seeds, crunch topping and optional fresh herbs.
6. Serve: Serve the bowl with lime wedges so that everyone can drizzle with lime juice individually according to their taste.
Professional tip from Benedikt Faust:
1. For an even more unusual finish, add a small amount of finely chopped fresh chilli or some truffle oil.
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