Vegetable ravioli al dente with crab and seaweed bouillon

Raviolis de Verduras al Dente con Caldo de Cangrejo y Algas
Pier Bussetti
Chef: Pier Bussetti
Country: Italia
City: 12040 Govone (CN)
Address: Piazza Vittorio Emanuele II, 17

Within the experimental cuisine practiced by Pierre Bussetti is an absolutely brilliant dish from many angles—for its delicacy, innovatively harmonious flavors and chromatism—is the ravioli, fresh, enriched with egg, al dente, concealing a vegetable brunoise—zucchini, carrot, turnip, etc.—inside, more al dente still than the pasta. This enhances its sapid and tactile nature, escaping mediocre and deceiving fillings; this complex ensemble swims in an oceanic and immaculate spider crab and seaweed broth, clear and very liquid, perfumed ingeniously and subtly with two citrus notes that marry wonderfully with the sea and with shellfish: lime and tangerine. Testimony, without doubt, to avant-garde art that emphasizes creativity and balance, nature and the natural.

The Recipe


Ingredients for the egg pasta

  • 400g flour
  • 4 egg yolks
  • 1 egg
  • salt

Ingredients for the filling

  • 1 zucchini
  • 2 carrots
  • 3 celery root slices
  • 1 shallot
  • 10g Parmesan
  • butter

Ingredients for the crab and seaweed bouillon

  • onion
  • celery
  • carrot
  • dried kombu seaweed
  • katsuobushi (dried bonito flakes)
  • crabs

Ingredients for the seasoning

  • Lime
  • tangerine powder
  • extra virgin olive oil
  • salt and black pepper


Mix the ingredients for the egg pasta together to make a uniform, homogeneous dough. Allow to rest in the refrigerator for about half an hour.

Meanwhile, clean and thoroughly wash the vegetables, then dice and sauté them in a pan until al dente. Allow to cool, then add the Parmesan.

Use this mixture to fill the egg pasta, which should be previously spread onto a machine with a ravioli making attachment. Refrigerate.

Prepare the bouillon with the vegetables and crustaceans and bring to a boil. Once the cooking process is finished, remove the crabs and set aside to cool for use in other preparations.

Reduce the stock, add the seaweed and steep until the bouillon acquires color and an intense aroma. Strain and set the bouillon aside.

Boil the ravioli in salted water and strain when al dente. Serve them in deep plates, pour in the hot broth and finish by zesting in some lime and adding a little dried tangerine powder.

Lastly, add some extra virgin olive oil. Serve immediately.