PRO Recipe

Jicama Ravioli Stuffed with Ricotta and Figs with Quelites Sauce

Name: Jicama Ravioli Stuffed with Ricotta and Figs with Quelites Sauce
Prep time: 55 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 24-09-2021

Jicama Ravioli Stuffed with Ricotta and Figs with Quelites Sauce

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Mikel Alonso

Francés de nacimiento, español de origen, vasco de corazón y mexicano por convicción, Mikel Alonso es uno de los chefs más reconocidos a nivel internacional.

Su filosofía se resume en un concepto básico: “Para ser buen cocinero, hay que empezar por ser una buena persona”, que adquirió en su paso por la Escuela de Cocina de Luis Irizar, en San Sebastián, España.

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