This modern and creative interpretation of ravioli is inspired by classic Italian flavours. From chef Raymond Capaldi, this recipe has many stages including making a 'tomato tea' and then transforming it into tomato jelly to act as the 'pasta'.






Skill level

Average: 4.3 (6 votes)


Tomato Tea

  • 2.2 kg very ripe tomatoes
  • 3 litres tomato juice
  • 500 g tomato puree
  • 500 g Heinz tomato ketchup
  • 5 red capsicum, chopped
  • 4 tbsp worcestershire sauce
  • 3 tbsp Tabasco
  • 200 ml vinegar sherry
  • 65 g salt
  • 1 tbsp white pepper


  • ½ loaf bread 
  • 25 ml clarified garlic butter
  • sea salt

Tomato Ravioli

  • 1 litre tomato tea
  • 15 g agar agar
  • 160 g diced tomato concasse 
  • basil leaves, chopped

To plate

  • 30 g butter
  • 1 splash vegetable stock
  • 50 g asparagus, peeled and blanched 
  • 50 g broad beans, peeled and blanched
  • 50 g peas 
  • salt and white pepper
  • confit halved cherry tomatoes
  • small pieces of parmesan
  • picked chervil
  • 50 ml basil oil
  • 50 g candied olives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Straining time: 12 hours

For the tomato tea. Halve the ripe tomatoes, squeeze to remove the seeds. Roughly chop tomatoes and place in a blender with tomato juice, tomato puree, tomato ketchup, red capsicum, worcestershire sauce, Tabasco, vinegar, salt and pepper.

Blend all this mixture into a pulp, then place mixture into a fine seive lined with muslin cloth. Place seive over a deep container, fold over muslin to enclose. Put a weight on top and refrigerate to strain for 12 hours and reserve the liquid (tea).

To make the croutons, preheat oven to 180ºC. Slice the bread 2 mm thick and cut into 3 cm squares. Dip into the clarified butter and place on a baking tray lined with non-stick paper. Bake until light golden.

To make the tomato ravioli skins. Bring the 1 litre of tomato tea to just below a simmer (don't boil or it will go cloudy) then whisk in the agar agar. Transfer to a jug and pour into flat trays about 2-3 mm to set for a couple of minutes. 

To make the ravioli. Once ravioli gel is set, cut it into strips 6 cm wide and 29 cm long. Season the diced tomato and basil, then place teaspoonfuls of the mix on top of the gel leaving enough room to cut and fold the gel over to enclose. Make 3 per portion, place on tray and set aside.

To plate the dish. Heat the butter and vegetable stock in a saucepan over medium low heat and cook until it is reduced and syrupy. Add the asparagus, season with salt and white pepper, add broad beans and peas and warm through, tossing to coat. 

Arrange tomato ravioli on plates. Spoon vegetables and pieces of confit tomato around, add parmesan, croutons and chervil and drizzle over some basil oil. Sprinkle with candied olives and serve.