Modernistic Greek ravioli… Blasphemy or the way to go??

Having lived almost half of my life in the Mediterranean, Greek food has firmly taken a very special place in my heart  You might have noticed that from my several “tzatziki” themed videos.

However, this time, the spotlight is on Greek Ravioli! I promise I won’t be altering the original flavour too much… I’m only gonna play with texture, colour scheme and plating of this magnificent traditional Greek dish. The style that we are going for in this Modernistic Greek ravioli recipe is “sophisticated simplicity”, a very simple, yet modern and clean look.

You can watch the full video of me making Modernistic GREEK RAVIOLI here

Part 1 - Blue Ravioli dough

  • 1/2 cup Clitoria Ternatea flowers
  • 450ml Hot water
  • 1 tbsp Salt
  • 1 Kg Strong wheat flour (around 12% protein)
  • 4 tbsp Nutritional yeast

Ingredients, you’ll need


  1. Steep the magical Clitoria Ternatea flowers in about 450ml of hot water for 20 min to achieve a deep blue colour.
  2. Strain the liquid and reserve 400ml only.
  3. Whisk in salt, so the salt is fully dissolved and won’t potentially rip the dough during further steps.
  4. Cool down the blue salty liquid to at least room temperature.
  5. Meanwhile, mix together flour and nutritional yeast, so that all the ingredients are evenly distributed.
  6. Set up a stand mixer with a dough hook.
  7. Mix dry ingredients with the wet ingredients, and work the dough. First at low speed, until everything is properly mixed, then increase the speed and work for around 5-7 min to develop gluten.
  8. Cover the dough with a towel / lid / plastic wrap and let it rest for 20-30 min. 

Part 2 - Modernistic Greek ravioli filling

  • 600g Halloumi cheese
  • 100g Olive oil



  1. Break down halloumi to small pieces.
  2. Process in a food processor to smooth paste-like consistency, while gradually adding olive oil.
* If you have any leftover of this filling, it will make a great spread for your next sandwich 😉
Modernistic Greek ravioli

Part 3 - Taramasalata culinary foam

  • 90g Tarama (cured fish roe)
  • 225g Light cream
  • 1.57g Soy lecithin



  1. Blend together Tarama* and cream**.
  2. Add lecithin powder (as a stabilizer for your foam, so it lasts longer).
  3. Blend everything together, until lecithin is fully dissolved.
  4. Use a milk frother to create culinary foam. 
  5. Let it rest for a bit. So, that any particularly wet particles go to the bottom and only the light foam stays on top.
  6. Scoop up the top foam for your plating.
*Tarama is a cured and very salty fish roe. I’m using a pink version of it in my recipe. However, bear in mind, that it also comes in a white form.
**Go for the lightest version of the cream for this recipe. The richer/fattier the cream is the more difficult it would be to form a stable foam, using this method.

Part 4 - Modernistic Greek ravioli assembly

  1. Flatten the blue ravioli dough and roll them out, using a pasta machine to medium width*.
  2. Cut out small rectangles (about 3 to 5cm).
  3. Assemble the modernistic ravioli, as per demo in the video above.
  4. Cook them up in boiling water for around 7-10 min. Do not salt the water if your halloumi is already really salty. So, it’ll definitely be worth checking the ravioli filling for seasoning prior to cooking.
  5. Plate along with slightly reduced fish stock, taramasalata culinary foam and a couple of almond blossoms (if they are in season).
*I use 4th width setting on my pasta machine for this recipe.

Tools & ingredients, you might need for this recipe

**Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you).

Pasta Machine
Pasta machine
Stand Mixer
Clitoria Ternatea
You might also like this

Recommended Blog Posts

You can watch more of my cooking videos on my

YouTube channel

Modern gastronomy, vegan recipes, recreation of famous dishes and much more