- 500 ml water for cooking
- 500 ml white vinegar
- 100 g fresh kelp frond
- 30 g pesto
- 50 ml sugo di pomodoro (tomatoes cooked down with onion, garlic, olive oil and basil)
- 10 ml extra virgin olive oil
- 10 g vegan parmesan
- 1 sprig wild rosemary
- 2 ml black pepper
- 1 sprig dune spinach
- Portion the kelp frond and create a ravioli pocket as per the demonstration.
- In a pot, add water and vinegar and bring to the boil. Blanch the kelp pockets for approximately 3-5 minutes, depending on the thickness of the kelp. Remove the kelp pockets with a slotted spoon, refresh under cold water and drain.
- Fill each pocket with sufficient pesto.
- Spoon the pomodoro sauce into an ovenproof dish and place the ravioli on top. Drizzle over the olive oil, reserving some for serving. Sprinkle over the parmesan and wild rosemary. Bake at 180°C for 8-10 minutes. Garnish with ground black pepper, dune spinach leaves and the rest of the olive oil.
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