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Watch How elBulli's Iconic Vanishing Ravioli Is Made

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Here's the next video in a series that shows the making of iconic elBulli dishes catalogued in chef Ferran Adrià's upcoming seven-volume book collection elBulli 2005-2011. The video below dives into the making of a dish created in 2009 called "Vanishing Ravioli." Adrià was inspired to work with an edible film called obulato he tasted in Japan that dissolves quickly when exposed to water. He ended up using the film to create ravioli that "disappears in the mouth." Needless to say, the ravioli is also quite pretty to look at. Go, watch:

Video: elBulli 2005-2011 Preview | Recipe 1628: Vanishing Ravioli

· elBulli 2005-2011 Preview | Recipe 1628: Vanishing Ravioli [YouTube]
· All Ferran Adrià Coverage on Eater [-E-]