Banana, Lemon, and Priprioca Ravioli by Alex Atala

Amanda Hall

Born during a time when there was little to no clear definition of Brazil’s flavors, restaurant D.O.M. took on the mission of reinventing the exotic flavors of Brazilian cuisine. Dedicated to using the land’s incredibly rich and diverse natural resources, former DJ and now head chef Alex Atala frequently visits the Amazon in search of new and unlikely ingredients to add to his cuisine. Read on to find out how chef Atala incorporates a root originally used in cosmetics into his ravioli recipe.

With two Michelin stars and a No.9 ranking on the World’s 50 Best Restaurants, D.O.M. has certainly earned and maintained worldwide recognition and critical acclaim. Chef Atala’s brilliant interpretation of Brazilian cuisine enhanced by exotic Amazonian ingredients are truly what create an other worldly experience for his restaurant’s patrons. Some of his favorite ingredients from the mystical rainforest are jambu, a tongue-tingling herb, and priprioca, a fragrant root he uses in this recipe.

A quick word from chef Atala on his use of priprioca

“I was astonished by priprioca’s perfume. However, until then that root was used only by the cosmetic industry. The doubt was on whether it could be used for food or not – not even the native Indians used it for that specific end. We decided, then, to partner up with Givaudan and go into a series of tests and research. The result was quite positive.

Priprioca is one of the many ingredients we use at D.O.M. that brings both social and environmental benefits that are higher, if not greater, than the quality of the product itself – which is very outstanding. The use of priprioca in haute cuisine valorizes the product, cooperating for its extraction to be made in a more sustainable way and helps the survival of the local communities.”

Priprioca Caramel

160g sugar
40ml water
10ml priprioca essence
Make a caramel with the sugar and water at approximately 142°C.
Turn off the fire and add the priprioca essence.

Créme patisserie

100ml milk
4g wheat flour
20g sugar
20g pasteurized egg yolks
Whisk the egg yolks, sugar, and flour in a bowl.
Boil the milk.
Add the milk to the yolks slowly while stirring, to temper the eggs.
Strain the mixture and cook it on low heat, stirring constantly for about 5 minutes.
Transfer it from the heat to a bowl and cool it in an ice bain-marie.
Cover the cream with a plastic film, placing it against the surface, so it won’t form a crust

Lemon and Banana Raviolis

93g sugar
93ml water
50ml lemon juice
1 gold banana
1g agar-agar
10g gelatine
Cut the banana finely, sliced in rings.
Boil all the ingredients for 5 minutes, with the exception of gelatine and banana.
Turn off the fire and add the hydrated gelatine.
Put the gelatine on a tray, with a thickness of approximately 2mm.
Cut the gelatines with a round ring of 5cm in diameter.Mount the raviolis as follows:
A layer of gelatine.
A drop of creme patisserie.
3 thin bananas.
Another layer of gelatine.

Sugar Syrup

50g sugar
50ml water
Boil the ingredients to dissolve the sugar.

Julienne Lemon Zest

Zest (peel scrapes) of half a lemon
Sugar syrup
Blanche the lemon zests quickly in boiling water and cool it in icy water.
Repeat this procedure 3 times.
Heat the sugar syrup an add the blanched zests.

Ponzu Gel

250ml Ponzu
2g Xantana
With a mixer, blend the ingredients until the Ponzu takes gel texture.
Reserve cold.

Crispy Quinoa

50g black quinoa
In a blender, place the quinoa with little water and blend until completely ground.
Place the mixture in a pan and cook for 10 minutes over medium heat.
Roll out the mixture on a Silpat. Try to stretch as thin as possible.
Bake at 120°C for approximately 30 minutes.
Reserve in dry place.



With the help of a pastry bag, finish the raviolis with a drop of créme patissiére and lemon zest. Put 2 raviolis in the center of the plate. Finish with the priprioca caramel.


Sergio Coimbra

Banana, lemon, and priprioca ravioli by chef Alex Atala. © Sergio Coimbra.