Kohlrabi Ravioli Recipe

An interesting and tasty starter from Chantelle Nicholson’s plant-based cookbook Planted, this is a super-fresh dish whereby thinly sliced kohlrabi is used instead of pasta. It creates a deliciously crunchy wrapper for the creamy guacamole.

Why not try it at Tredwells on our 5-course Tasting menu for £35? Enjoy!


Serves: 4


2 large kohlrabi, peeled
1 tsp rice wine vinegar
1 tsp avocado oil


1 avocado, halved, stoned and peeled
8 mint leaves, finely chopped
8 coriander leaves, finely chopped
100g frozen peas
1 shallot, peeled and finely diced
Zest and juice of ½ lime
¼ tsp wasabi paste
Sea salt and freshly milled black pepper


30g aquafaba
½ tsp Dijon mustard
1 garlic clove, peeled and finely grated
1 tsp rice wine vinegar
40ml olive oil
50ml avocado oil
½ tsp table salt


Pea shoots
Edible flowers
2 tsp Baked Citrus Jam (see below)


2 lemons (or equivalent approximate weight of other citrus fruit)
4 tbsp caster sugar
2 tbsp olive oil
Pinch of sea salt

Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the whole fruit on a foil-lined baking sheet or roasting dish. Bake for 40 minutes until golden and soft. Allow to cool, then blends with the sugar, oil, salt and 25ml of water. Add more water if necessary to form a thick ‘jam’.


Using a mandoline, thinly slice the kohlrabi into rounds about 2mm thick. You should have 24 rounds in total. Whisk the rice wine vinegar and avocado oil together to make a vinaigrette.

For the guacamole, put all the ingredients into a blender and pulse until a semi-smooth purée if formed. Season to taste.

For the avocado oil aioli, whisk the aquafaba, mustard, garlic and rice wine together until combined. Slowly drizzle in the oils, whisking continuously until fully incorporated. Season to taste.

To assemble, brush half the kohlrabi rounds with the vinaigrette. Place 1 teaspoon of the guacamole in the centre of each round then top with another round of kohlrabi. Gently press on the edges of the rounds to seal the ‘raviolis’.

Divide the raviolis between 4 serving bowls and season with salt and black pepper. Garnish with pea shoots and edible flowers and serve with the aioli and citrus jam.

If you have questions on the above recipe, tweet Chantelle directly @chef_chantelle! Happy cooking!