Cold starter showstopper: kohlrabi ravioli with Roquefort

Ingredients (serves 4):

• 3 small kohlrabi, peeled
• ¼ cup olive oil
• Salt
• 125 g Roquefort or Bulgarian cheese
• 3 tbsp cream cheese or ricotta (5% fat or more)
• 1 tsp balsamic vinegar
• Black pepper

• 2 tbsp oil
• ½ tsp sweet paprika
• Optional: ¼ tsp chili flakes

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Kohlrabi ravioli with Roquefort filling

(Photo: Sarit Gofan)

• ½ cup parsley leaves
• ¼ cup olive oil
• 2–3 garlic cloves, peeled
• 2 tbsp lemon juice

Instructions:

1. Heat oven to 180°C (turbo recommended) and line two baking sheets with parchment.
2. Slice the kohlrabi very thinly (about 2 mm). Arrange on the sheets, brush with olive oil and sprinkle lightly with salt.
3. Bake 4–5 minutes, until slightly softened. Remove and cool completely.
4. Mix the two cheeses with the balsamic vinegar, salt and pepper.
5. Assembly: Place 1 tsp filling in the center of half the kohlrabi slices. Top with the remaining slices and press gently to seal (the olive oil helps them adhere). Refrigerate until serving (up to 24 hours).
6. To make the oils: Red oil: Mix ingredients together. Green oil: Blend all ingredients in a food processor or with an immersion blender until smooth.
7. Arrange the kohlrabi ravioli on a serving plate. Drizzle with one or both oils and serve.

• Storage: Keeps up to two days in the refrigerator.