Jicama Ravioli Stuffed with Ricotta and Figs with Quelites Sauce

Mikel Alonso
Born French, of Spanish descent, Basque at heart, and Mexican by conviction, Mikel Alonso is one of the most recognized chefs internationally. His philosophy is summed up in a basic concept: “To be a good cook, you must first be a good person,” which he acquired during his time at the Luis Irizar Cooking School in San Sebastián, Spain. There he learned to love and respect the product, to pamper the technique so that it serves the product, and to honor and protect the profession of being a cook.
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Ingredients
8
Servings
  • 1 jicama
  • 1 shallot, for the ricotta filling with figs
  • 8 figs, for the ricotta filling with figs
  • 100 grams requesón, for the ricotta filling with figs
  • 4 leaves basil, for the ricotta filling with figs
  • 4 leaves cilantro, for the ricotta filling with figs
  • cilantro, for the ricotta filling with figs
  • salt, for the ricotta filling with figs
  • pepper, for the ricotta filling with figs
  • 1 potato, peeled, for the quelites sauce
  • 1 clove garlic, for the quelites sauce
  • 3 tablespoons olive oil, for the quelites sauce
  • 5 leaves spinach, for the quelites sauce
  • 10 leaves parsley, for the quelites sauce
  • 10 leaves ashen, for the quelites sauce
  • 20 leaves quintonil herb (pigweed) , for the quelites sauce
  • 1 heart, roasted, for the quelites sauce
  • salt, for the quelites sauce
  • apple cider vinegar, for the quelites sauce
  • olive oil, for the quelites sauce
  • 1 leaf quintonil herb (pigweed) , for decoration
  • 1 fig, for decoration
Preparation
25 mins
30 mins
Low
  • For the jicama slices, place the jicama with skin in a pressure cooker with water and salt and cook for 40 minutes. Remove the water and let cool.
  • Peel the jicama and slice it thinly using a mandoline. Set aside.
  • For the ricotta filling with figs, on a cutting board, slice the shallots, quarter the figs, and cut the bacon in half. Place on a baking sheet and bake for 5 minutes at 160°C. Cool slightly.
  • Mash the bacon with a fork and chop it finely.
  • In a bowl, mix the figs, bacon, ricotta, extra virgin olive oil, basil leaves, and cilantro. Season with salt and pepper.
  • For the quelites sauce, in a small pot, cook the peeled potato over medium heat until soft. Blend with the green leaves and set aside.
  • In a skillet over medium heat, add the garlic and the blender mixture, season with salt, and pour in a bit of the potato water. Blend until you get a cream, strain, and season with salt, olive oil, and apple cider vinegar.
  • For assembly, prepare a ravioli with the jicama, fig, and ricotta filling, place it on a plate, add the quelites cream, and decorate with quintonil leaves and figs.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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