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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)