For the celeriac puree: sauté the celeriac cubes in the butter. Douse with the white wine and allow to cook slowly. Season to taste with lemon juice and the salt and pepper. Add the QimiQ Sauce Base. Blend smooth using an immersion blender.
For the celeriac puree: sauté the celeriac cubes in the butter. Douse with the white wine and allow to cook slowly. Season to taste with lemon juice and the salt and pepper. Add the QimiQ Sauce Base. Blend smooth using an immersion blender.
For the ravioli dough: knead all ingredients to a smooth dough and allow to rest chilled for one hour. Roll the dough into thin strips and spread with some of the celeriac puree. Fold and cut out raviolis.