Celeriac Ravioli

Appetizer, Side Dishes
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Ingredients for 10 portions
  • For the filling
  • 100 g QimiQ Cream Base
  • 250 g Celeriac
  • 80 g Apple(s)
  • 80 g Butter
  • 125 ml White wine
  • 200 ml Celeriac stock
  • 0.5 g Ground nutmeg, grated
  • Salt
  • For the dough
  • 250 g Double-grip flour type 480
  • 6 Egg yolk(s)
  • 20 ml Olive oil
  • 3 g Orange zest
  • 2 g Salt
Method
1.
For the filling: peel the celeriac and apples. Dice and sauté them in the butter.
2.
Douse with the white wine. Add the celeriac stock and cook until the vegetables are soft and the liquid has evaporated.
3.
Add the QimiQ Sauce Base and blend.
4.
For the dough: knead the flour, egg yolks, olive oil, orange zest and salt to a smooth dough. Allow to rest for 1 hour.
5.
Roll the dough out thinly and cut in half. Place teaspoonfuls of the filling about 1 cm apart on one of the sheets of dough. Cover with the second sheet and cut into squares around the filling using a pastry wheel. Press the edges firmly to seal.
6.
Cook in salted water for approx. 5 minutes.