Elegant Blood Sausage Ravioli with Crunchy Ant Garnish

Esme Gohl

Esme Gohl

· 2 min read
blood sausage ravioli, enhanced by a fresh herb-infused oil and a delightful crunch of ants

Welcome, dear epicureans, to another culinary adventure that will tantalize your taste buds and elevate your senses. Today, we shall embark on a journey to Italy, with a twist of the unconventional and the primal. Our pièce de résistance is an elegant blood sausage ravioli, adorned with a vibrant herb-infused oil and a surprising, yet delightful, crunch of ants.

The ravioli, a classic Italian favorite, is given a sumptuous upgrade with the rich, earthy flavors of blood sausage. This delicacy, made from the finest pig's blood and a blend of exquisite spices, provides a velvety, luscious filling that pairs beautifully with the delicate pasta. The herb-infused oil, made from the freshest basil, parsley, and chives, adds a verdant touch that balances the intensity of the blood sausage.

But what truly sets this dish apart is the pièce de résistance: the crunchy ant garnish. These tiny morsels of nature's bounty, sourced from the depths of the Amazon rainforest, are a testament to the harmony between the primal and the refined. Their subtle, yet distinctive, flavor profile adds a layer of complexity that will leave you craving more.

So, without further ado, let us embark on this gastronomic journey and indulge in the heavenly fusion of flavors that is the elegant blood sausage ravioli with crunchy ant garnish.


  • For the ravioli:
  • 1 lb fresh pasta dough
  • 1 lb high-quality blood sausage
  • 1 egg, beaten
  • For the herb-infused oil:
  • 1 cup extra virgin olive oil
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh chives
  • Salt and pepper, to taste
  • For the crunchy ant garnish:
  • 1/2 cup edible ants
  • 1 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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