Our last supper club was magical. My intention was to experiment as much as possible with as many colours as possible on a simple, familiar pasta shape: ravioli. The colour added a playful dimension that transported some of the club foodies to their childhood memories of playing with Play-Doh.
People often can’t believe that colours can be achieved without additives. In actual fact, all the colours I use come from pretty basic natural ingredients. It’s the cooking process -the alchemy- that brings out the intensity. Given adding colour to pasta can only add to its nutrients without altering its flavour, there are as many possibilities as colours one can create.
Here’s a wizzard’s guide to some of the colours and techniques I use:
Green (from darker to lighter shades): Kale, spinach, pea, avocado
Blue: Blue Indian tea
Red: Tomato puree, paprika
Lilac: Red cabbage
Orange: Pumpkin, carrot
Black: Squid ink
Salted cod and honey ravioli with tomato, capers and walnuts sauce
Overlay of shapes style:
Pork belly and apple ravioli with cabbage and pork jus
Pumpkin and goat cheese ravioli with tomato and black olive sauce
Crab and leek ravioli with peppers and nuts ragout
One colour style
Strawberry and mint ravioli with hot vanilla custard and chocolate foam