Cold beetroot ravioli with tofu and sweet pepper cream - Recipe | Cookinero

Ingredients

• filling for beetroot ravioli - 35 g
• balsamic sauce - 15 g
• clean beets. – 35 g
• green oil - 2 g
• salt flakes - 2 g
• ground black pepper peas - 5 g
• red bell pepper cream - 13 g
• thyme - 2 g
• garlic peeled - 5 g (clove)
• coriander - 1 g
• Bulgarian pepper - 500 g
• vermouth Martini extra dry - 20 g
• butter - 10 g
• vegetable oil - 10 g
• ground black pepper peas - 2 g
• salt - 2 g
• water - 100 g
• tofu cheese - 300 g
• Yuzu juice - 10 ml
• baked bell pepper - 35 g
• onion noodles - 3 g
• salt - 3 g
• ground black pepper - 1 g
• fresh beetroot - 400 g
• glucose syrup - 120 g
• cardamom - 2 g
• balsamic cream - 5 g
• ground black pepper peas - 1