Once again we are taking part in a french food competition called “la bataille food”. This month’s theme is ” Italian cheese with a seasonal fruit” and we are very exited about it.
We have already participated in the “bataille food” with many sweet recipes (here here here and here),and once again I wanted to work the theme as a dessert. I chose to make mango raviolis stuffed with Mozzarella di Bufala accompanied by a kiwi pesto. The idea was to marinate the cheese in vanilla for several hours to give it a sweet taste and counterbalance its creaminess with the acidity of the kiwi. I was also glad to finally get my hands of a Chioggia beet with I used to bring color and to give the illusion of lard pieces for this trompe l’oeil style dessert.
Ingredients (2 servings) :
– 1/2 a portion Mozzarella di bufala
– 1 Mango
– 3 Kiwi
– 1 Chioggia beet
– 1 Vanilla pod
– 2 Tbsp sugar
– Half of a lemon’s juice
For the raviolis
Marinate the mozzarella with the seeds of the vanilla overnight.
Using a mandoline cut thin slices of mango. You can sprinkle with lemon juice to prevent them from darkening.
With a cookie cutter, make circles of mangoes.
Cut the mozzarella and the mango falls into small pieces, sprinkle with lemon juice and mix well.
Place a first circle of mango on a plate, fill with a small portion of the mozzarella stuffing and cover with another circle.
For the kiwi pesto
Mix the kiwi with the lemon juice and the sugar in a blender.
Pour some sauce on each ravioli. For color and crunch add a few slices of Chioggia.