El Bulli's Famous Recipe: Transparent Ravioli, a Culinary Work of Art
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Published 2020-11-07
Finally, after months and months of testing for this transparent ravioli recipe, I am ready to share the results with you. This disappearing transparent ravioli concept was created by the famous el Bulli restaurant, the pioneer of molecular cuisine, years ago. And, the idea behind it is that the outer layer of these molecular ravioli is not only transparent, it is also basically tasteless and melts, or some may say disappears in your mouth. In this way, you will only taste what’s inside your ravioli, i.e. the filling.
It’s also worth noting, that I’ve already done a video on Transparent Ravioli: • Transparent Ravioli: The Culinary Eni... but that was a very different style of ravioli. Check out the video to learn more.
Finally, when using this molecular recipe, you would be able to seal the edges of your transparent dough easily with some heat application. On the downside, since the dough is ‘disappearing’ when it contacts water, you can only fill them in with oily and non-watery contents, such as parsley pesto & tomato sauce pearls floating in olive oil (as seen in this video).
The end product is extremely fragile, and it needs to be prepped (filled & sealed) to order and served immediately. It’s also important not to miss the correct time, when the transparent film is ready. If you leave it out for drying for too long it will over-dry and will break easily, like chips. In other words, this is not an easy recipe, and requires skills and attention to details to be executed perfectly.
All Comments (21)
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My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/1543…
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Ferran Adria is like the Einstein of food. Good job recreating his creation.
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Let’s finish 2020 on a bright note, let’s make it a year of education and self-development!💯 What other el Bulli recipes do you want me to break down for you?🤓
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MashaAllah! I am sitting here with my mouth wide open. How beautiful. Thank you for sharing.
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Omg you're a wizard! I loved this tutorial!
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I don't think you're a chef young lady. You are a Master Chef, artist, inventor, all rolled into one. And beautiful to boot!
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when i discover a new video of Natalia , first step: thumbs up..second: watch the video :)
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Thank you Natalia for sharing these videos with us. You teach me things I wish they taught us in culinary school, things that can only be taught through experience 💯🤗 looking forward to your next lesson😁👌
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Your skills are impressive ! Suscribed and cant wait see all your videos 🤯
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I just came across your channel, This is amazing and can't stop watching!! So inspired by you ❤️❤️❤️ Keep going!!!! Can't wait to learn more!!!
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Great video, thanks chef
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What an art!
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Natalia I'm just blown away. We learn everyday new things here.
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O my god it's magistic 🤩 you are marvelous hats off to you 🙅🏽
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Really awesome! These are actually sold in the US now under the name Blate Papes, but they're almost double the size so you can do even more with them! Definitely recommend using them!
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I am glad to find you!! Stand by for your next video.oh God!
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Thank you for sharing this incredible knowledge...lots of love from the Philippines
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Immediatly subscribed. Your dedication is inspiring!
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Thank you for the great video! Could you provide us the link the tiny bottle you used for the spherification?
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So impressive!
