Celeriac And Truffle Ravioli Recipe
Roasted langoustine, consommé
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Ingredients
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Ravioli and Filling
Method
Ravioli Preparation
- 1
Roast the Celeriac
Preheat the oven to 200°C (400°F). Peel and dice the celeriac into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
- 2
Make the Filling
In a bowl, combine the roasted celeriac, ricotta cheese, egg yolks, truffle oil, salt, and black pepper. Mix until smooth and well combined.
- 3
Assemble the Ravioli
Lay out a sheet of fresh pasta on a floured surface. Place spoonfuls of filling on one half of the pasta sheet, leaving space in between. Fold the other half over the filling and press down to seal. Cut out individual ravioli shapes.
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 4-5 minutes or until they float to the surface. Remove with a slotted spoon and drain.
