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Disappearing Transparent Ravioli

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Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, which looks more like a thin plastic wrap, dissolves in the mouth instantly releasing the contents of the ravioli.

In this dish, Chef Ferran Adria presented the diner with three transparent raviolis filled with roasted pine nut praline, raw pine nut praline and pine cone oil with roasted pine nut. The diner was asked to dip the raviolis in a green pine cone infusion before eating them. The thin transparent “pasta” melted in the mouth instantly surprising the diner one more time. Shown in picture below.

Disappearing Ravioli by Ferran Adria

The disappearing transparent raviolis are made with round oblate, ultra thin and transparent edible film discs made of potato starch and soy lecithin that instantly dissolve as they get in contact with water. The edible film discs do not dissolve when in contact with oil or liquid ingredients with low water content. Their neutral flavor makes them ideal for any type of savory or sweet preparation.

Edible Film

The disappearing transparent raviolis can be filled with a wide variety of ingredients like crèmes, praline, flavored oils, honey, foie gras, prosciutto, Nutella, dried fruits and vegetables, cereals, fresh fruit and vegetables brushed with oil, fried fish, meat or seafood and many other ingredients with low water content.

The oblate ultra thin edible film discs can be cut with regular scissors to obtain any desired shape and can be sealed by applying heat with a sealer. The film should be handled on a dry surface with dry hands. Any moisture will start melting it. It is also very light, so any gentle breeze will fly it away. You can purchase the edible film discs and sealer from our store.

Oblate Transparent Ravioli

The edible film tends to stick to the palate and tongue before it melts and disappears. This is not necessarily the best eating experience. To prevent this, the edible film ravioli just needs to be dipped in a watery liquid, such as the green pine cone infusion used by Chef Ferran Adria, so that it becomes slippery. Once dipped, the transparent ravioli needs to be consumed immediately or the oblate will melt before it gets to the mouth.

Making Transparent Ravioli

Making Transparent Ravioli

Oblate Transparent Ravioli1- With dry hands, gently fold the ultra thin edible film disc in half.

2- Set the timer of the sealer between 1 and 1.5. Adjust as necessary.

3- Place the folded film on the heating element of the sealer, making a 45 degree angle with the folded side.

4- Press the handle knob until the indicator light turns off, wait for a couple of seconds and release it.

5- Fill the created pouch with the desired solid or liquid ingredient (using a syringe, pipette or squeeze bottle). Do not overfill with liquid or it will be difficult to make the final seal. I recommend you first try with solids, which are much easier to seal, until you get familiar with the technique.

6- Gently place the filled pouch on the heating element of the sealer to make the third side of the transparent triangular ravioli. If you filled the pouch with liquid, keep it slightly upright to avoid spilling the liquid.

7- Press the handle knob until the indicator light turns off, wait for a couple of seconds and release it.

8- Cut the excess of film using regular scissors. Your transparent ravioli is ready!

You can purchase the edible film discs and sealer from our store.

  • Harshjugran

    must be appreciated , nice 

  • OutlawTorn41


  • Kaimitoeats

    love it!!!!!!!

  • SFeater

    Could you seal the discs with an iron instead of a heat press? If not what else?

    • QuantumChef

      You could try but it is going to be a little complicated to hold the contents inside while holding the iron and obtaining a tight good looking seal.

      • Jeff Gill

        Oblates can be sealed with a regular iron. I used my iron on full heat (no steam, obviously) with very brief contact with the film. if the iron is left on the film too long it becomes brittle and starts to disintegrate. I filled them with Nutella and served them with ice cream with the grand title, ‘dad’s poo pouches’. The kids loved them. Very highbrow.

        • QuantumChef

          Thanks for your feedback!

    • SFeater

      Ok I’ll see if it works thank you

  • Gordon Robertson

    Great, but how do I order these for the UK?

  • Vitdan

    question: how do you make that disc from scratch? is it similar with the “croquanter” technique which you use a dehydrator?

    • QuantumChef

      I don’t think you can. It is made with special equipment to make it really thin and flexible like paper. With the croquanter technique you obtain a slightly thicker sheet and it is not flexible when cold, it is crunchy and breaks if you try to bend it.

      • Vitdan

        that makes sense.. thanks, last question: what are the recommended ravioli fillings for this ultra thin sheets? 

        • QuantumChef

          I listed a few suggestions in the article like cremes, oil foam, dried fruits and vegetables. Anything with very low water content will work.

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  • Richardtbruiser

    We’ve tried several different oils, Pistachio, Hazelnut, etc., and the Oils start to seep through. What are we doing wrong?

    • QuantumChef

      Just make sure you are sealing it correctly but the oil tends to seep through slightly if not consumed immediately, especially if you are holding it upright. I prefer to thicken the oil slightly with glyce and use praline, creams, etc.

  • Valeria

    I have tried twice and the problem is not the sealing part, is the edible disks. As soon as something liquid or humid touch the disk the disk starts to dissolve! are you using two discs at the same time? I tried with solids ( raspberry and strawberry cut in brunoise ) I’m afraid if I put something liquid as oil o something will melt right away

    • QuantumChef

      The fruit has a lot of water so that is the problem. You need dried ingredients or if you have things like fresh vegetables or seafood you can brush them with oil first.

  • Amy

    Did the iron work? or can you substitute the sealer for a hot fork or knife?

  • kiwi

    Hi, Is the ravioli gluten free?

    • Person

      Gluten comes from wheat. The skins are made from potatoes and soy. Is it gluten free?

      • QuantumChef

        Yes it is.

  • Cheryl

    I really want to try this but just can’t afford the sealer, what about using a flat iron, the one you use on hair? You could actually hold it vertical while sealing. Just thinking out loud.

    • Krokodil Dundee

      FYI, you can get sealers with 2 day shipping included for ~$20 on Amazon Prime.

  • woodstone

    I am attempting this but was thinking steamed mussels in a cream tomato paste sauce, has anyone tried something like this?

  • Ronaldo

    Cool! I’ll try it!

  • SuperChef

    Fascinating. But really, this is more like a chemistry lab experiment than a desirable meal. And once you’ve mastered making and sealing these up before the film melts, you had better have a mind-blowing, earth-shaking, rock-your-world, knock-your-socks-off filling inside to justify the fuss and effort. Not to mention creating a compatible dipping sauce that’ll have the double duty of keeping the ravioli from sticking to the roof of your mouth. So keep in mind that the film is flavorless and will melt immediately, but the filling is what will actually be tasted. Pay close attention to texture, think outside the box and make it sing;

  • minicomma

    The purpose of Oblate sheets, commonly used in Japan and available in any stores (and very inexpensive), is to contain powdered forms of medicine so that it’s easy to swallow by avoiding the bitter taste of the medicine, as well as facilitate the powder from going down easily and quickly without any mess by wrapping the powder first in Oblate. You can also use it to wrap the pellets contained in medicine capsuls, for those who have difficulty swallowing large capsuls or if they only want to take a portion of the full capsul’s dosage. They come in different shapes and flavors, too. They are also used to wrap candies (like caramels, so they don’t stick to your fingers) and other delicate sweets. I would never have imagined its use in culinary field such as this ravioli! Cool~!

    • SuperChef

      Very informative. Thanks for the info!

  • Dale

    will be doing the disappearing ravioli this weekend along with other fun recipes for a dinner party – the trick is finding a filling that is not too “wet” so the wrapper does not dissolve as it is being filled – but i love the challenge – am currently working on the filling – was planning on a prosciutto filling but may end up switching to another – but for me this is the fun -

    • QuantumChef

      Glad you are having fun! Being creative is a big part of molecular gastronomy. Good luck with your dinner party!

  • b2sstores

    woh its wonderful, keeping updating.

  • Alexya Valeska

    Hello!How can I seal without the proper machine.Thank You!!

    • QuantumChef

      Very hard without it. But you can try with a hot spatula and a little bit of pressure.

      • Alexya Valeska

        Thank You!Gonna try and then leave my feedback on that.Cross fingers!

  • Lizzie Bee

    Providing I use an appropriate fillng, how long could I prepare these in advance of serving them, and how should I store them? Can I use the heat seal part of a a standard vacuum sealer machine to heat seal them?

    • QuantumChef

      With dry ingredients you can store them for days in a sealed container without any issues. With others I would prepare them right before serving. You’ll see that it is difficult to use the sealer of a vacuum machine, hard to manipulate and usually too hot.

  • Selin Sonmez

    Would this work with ingredients like salad sauces or ketchup?

    • QuantumChef

      Unfortunately no, they have too much water.

      • Travis

        Couldn’t you emulsify them in oils and prevent melting?

  • Tom

    Is there a way to prepare the ravioli in advance and then reheat them somehow?
    I have an idea to fill them with chopped escargots in butter-parsley-garlic sauce. The challenge is obviously to prepare few dozens of them just before serving, so any way to make them in advance and then just reheat will be awesome. Thanks!

    • QuantumChef

      These are better prepared right before serving unless the items inside are completely dry. Sorry!

      • Tom

        Noted with thanks!

  • Alex Biggs

    Will it work for toothpaste?

  • Adam

    Might be a tad late on this… Do you have any films that would be resistant to water? Looking to make a thin, flexible film that can contain juices, especially from meats and vegetables.