Celeriac & Sorrel Ravioli
Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Adopted from Objective Foodie
Nutty celeriac and tangy sorrel come together in this wonderful French-inspired recipe of homemade raviolis
Ingredients
1 celeriac (celery root)
3.5 oz ( about 1/2 cup) of Sorrel
Olive oil
Salted butter
1 cup water
Instructions
Peel the celeriac and cut the root into ultra thin (about 1mm) slices with a mandolin.
Using a 3in diameter cookie cutter, carve as many circles as you can get from the celeriac slices.
On a large pan melt a knob of butter and mix in a splash of olive oil.
Arrange the celeriac slices in the pan evenly, overlapping into a circle, as if it was a ratatouille.
Pour some water (about 1 cup) just to cover the vegetables and bring to a simmer. Cook for 2min.
Turn off the heat and cover the celeriac with paper parchment to stop any water from evaporating out and let it rest.
Meanwhile, take a small pan and melt a small knob of butter.
Add the chopped sorrel and cook until it’s wilted.
Now it’s time to assemble the ravioli. Take a slice of celeriac and arrange about a tablespoon of the sautéed sorrel in the middle.
Close the raviolo with another slice and repeat the process to assemble the rest of the ravioli.
To serve, place a few ravioli on a preheated plate, brush the top with melted butter and drizzle some of the remaining sauce from cooking the celeriac.
Drizzle some good quality olive oil and finish by seasoning with salt flakes and black pepper.
