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Liquid Pea Ravioli Recipe

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This is a famous molecular gastronomy dish created by Ferran Adria at El Bulli. Liquid pea ravioli are made with the basic spherification technique, are easy to make and taste delicious. The liquid pea is basically a very simple pea soup but the spherification process converts it into a magical dish. This recipe is not the original from El Bulli and I believe the original recipe has not been made public.

Ravioli Ingredients

- 250 g (9 oz)  frozen peas

- 325 g (11 oz) chicken broth or water

- 2 chive sprigs

Liquid pea ravioli (spherification) -720

- 3 g (~0.1 oz) sodium alginate (0.5%)

Calcium Bath

- 1000 g (35 oz) cold water

- 5 g (0.18 oz) calcium chloride (0.5%)

Liquid pea ravioli bath-720


1- Start by preparing the calcium bath. Dissolve the calcium chloride in the water and keep it in the fridge while you prepare the pea soup for the ravioli.

2- To prepare the pea soup, start by cooking the frozen peas in water for five minutes. Drain and then rinse immediately in cold water to stop the cooking process.

3- Then mix the sodium alginate in the water using an immersion blender until the sodium alginate is completely dissolved. If this is your first time doing this, be aware that this may take longer than expected.

4- Once the sodium alginate is dissolved, bring to a boil over high heat, stirring constantly. Remove from heat and let it cool at room temperature.

5- Once it is cold, mix with the peas using an immersion blender until the soup is smooth. Add salt and pepper to taste.

6- To make it really smooth, pass it through a sieve.

7- You are now ready to start creating the spheres! Remove the calcium bath from the fridge.

8- Scoop the pea mixture with a half sphere tablespoon measure and carefully pour it into the calcium bath. Leave the ravioli "cooking" for about 2 minutes in the calcium bath and then carefully remove it using a slotted spoon.

9- Then rinse it very gently with water to remove the calcium. To improve the technique, read 10 Tips to Create a Perfect Sphere.

Consume immediately since the jellification process continues even after removing the sphere from the calcium bath and will eventually convert into a solid gel sphere with no magical liquid inside.

Serving suggestions

- Sprinkle sea salt flakes on top (really needed unless you added salt to the pea soup mixture)

- Sprinkle with bacon bits or chopped mint leaves

- Top with white truffle oil or olive oil

- Serve on appetizer spoons or chinese soup spoons

- Serve next to a chopped pea salad (this is how it used to be served at El Bulli)

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  • Adam

    Hello, I was wondering is there a way to serve spherification items warm or do they need to be cold?

    In other words can you easily warm them somehow?


    • Quantum Chef

      Yes, you can warm them by placing the spheres in a warm water bath. I’ve also heard Ferran Adria mention that you can steam them but I’ve never tried this.

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  • Shoni

    Use an immersion blender????? Right….I am sure everyone has one of those laying around their home. Does anyone know of any recipe sites that actually use everyday household equiptment to do some of these things with. And where do you get calcium cloride from for that matter? I would love to try making some of these recipes but it does seem like you need a science degree or a laboratory to make these dishes!  :(

  • C Note

    Is there a reason this recipe uses basic spherification rather than reverse spherification?  I would like to be able to make these ahead of time.  Would that be possible with a reverse spherification technique? How much calcium lactate would I want to use in that case, and what concentration of alginate bath?

    • QuantumChef

      No, the reason is because Ferran Adria created the pea ravioli dish before discovering reverse spherification. You can use a concentration of 0.5% for the alginate bath and 1% of calcium lactate.

  • himanshu

    can we make pani poori spheres with ds process.

    • Kabir

      Hi Himanshu,

      I have made pani pooris using a somewhat similar technique. Firstly, i decided to use reverse spherification instead of direct spherificiation. This means that I blended calcium chloride with the pani and then used a sodium alginate bath.It is absolutely necessary to strain the pani so that there are as few solid particles as possible. It will lose some of its flavor, so I placed the pani under vacuum to infuse the pani even more for a stronger taste. I also added a bit of xanthan gum to the pani for a better viscosity, which makes for better spherification. After getting my pani spheres, I placed them in a soup spoon, put some bits of poori on it, and topped it with tamarind chutney and pudina chutney. I also kept the particles that I strained out of the pani, and later added that to the final product for a spicier flavor. Good luck!


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  • politiet

    I tried this one out but after the first two spheres, the rest broke instantly upon contact. Is it possible to increase the content of any (or both) of the two chemicals to make the jellied skin stronger?

    Also, I see Kabir below blending calcium chloride directly into the mass – why is it then so important to rinse the spheres?

    • QuantumChef

      Just leave them more time in the bath to create a thicker skin. You rinse them to remove the calcium chloride because it tastes salty and it also helps to delay the gelification process that continues after the spheres are removed form the bath. Because calcium chloride tastes salty, when doing reverse spherification you need to use calcium lactate or calcium lactate gluconate, not calcium chloride.

  • andybm

    where does one source food grade calcium chloride? The Molecula-R kit I bought ohline had Calcium Lactate, not Calcium Chloride!

  • andybm

    thanks very much. merci bien!

  • carlissimo

    The ingredient list mentioned chicken broth for making the pea soup. However in the recipe description no mention of the chicken broth is made when making the pea soup…???

    • QuantumChef

      In step 3 you can use water or chicken broth. Sorry!

  • Niklas

    is it possible to prep this? like in the freezer or do anybody have recipie on how to do that? Thanks

    • QuantumChef

      If you make them with the reverse spherification technique instead, you can keep them in a flavored liquid bath for a couple of days in the refrigerator.

  • JMLee

    I want to make big wobbly spheres of water.. should I use reverse spherification or basic spherification?
    I am using this for my school festival in Korea. I am looking forward to presenting these spheres of water in front of everyone, but I haven’t much time.. I would be really grateful if you can reply asap, thanks! :)

    • QuantumChef

      Reverse spherification is better and more flexible for this application.

  • jenny

    how thin or thick does the mixture have to be, could I make this with a cannoli cream?

  • Huron Blackheart

    why double the calcium lactate?