Smoked Eel Ravioli with Gorgonzola Sage Cream and Celery Root Puree

2.0/5 rating 1 vote
  • Serves: 6

Ingredients

  • CELERYROOT PUREE
  • •½ cup heavy cream
  • •1 cup water, or vegetable stock
  • •pinch of salt
  • •1 celeryroot, about 1 pound, peeled and chopped
  • •1 tbsp butter
  • •dash of Tabasco
  • PASTA
  • •2 cups all purpose flour
  • •2 eggs
  • •½ cup water
  • •1 tsp salt
  • •6 oz smoked eel, skin removed, small bones removed, chopped roughly
  • •4 oz soft goat cheese (substitute cream cheese)
  • •1 egg, beaten
  • •1 tsp chopped chives,
  • •1 tsp chopped fresh sage
  • •Salt and pepper
  • •1 egg, beaten with a little water
  • SAUCE
  • •½ cup white wine
  • •1 cup heavy cream
  • •4 oz gorgonzola or other blue cheese, chopped
  • •pinch of salt, Tabasco sauce to taste
  • •12 sprigs fresh sage
  • •1 tbsp butter
  • •4 small cherry tomatoes, sliced thinly

Directions

  1. Pasta
    In the Bowl of a food Processor, add the flour, salt and eggs.  Process until like think cornmeal.  With the motor running , add just enough water to make the dough come together in a big ball.  Remove from processor into a bowl, add a little dash of flour and knead for a couple of minutes.  Flatten into a disc shape wrap in plastic wrap and let chill up to 1 hour in the fridge.

    Celeryroot puree:
    combine  celeryroot, cream, water and a pinch of salt in a small sauce pan and bring to a boil, reduce heat and simmer 30 minutes or until celeryroot is completely soft.  Add a little more water or cream to keep covered during simmering period.  Cool briefly (10 minutes or so) in sauce pan (do not discard cooking liquid).  Add contents of pan (celeryroot and water/cream mixture) to the bowl of a food processor.  Puree until smooth.  Add a little cream if necessary to thin.  Remove to a metal bowl, stir in butter and keep warm

    Filling:
    In a bowl mix all ingredients until combined thoroughly. Using a pasta roller, roll out two long  sheets of pasta to #5 thickness, equal in length. Lay out on a well floured counter top.   Place  24  equal amounts of filling (about 1 oz each), spaced evenly along one sheet.  Using a pastry brush and the reserved beaten egg, brush the pasta with the egg between the filling.  Carefully lay the other sheet of pasta over the top and press down to seal.  With a pasta cutter or sharp knife, cut out the individual raviolis and remove to a floured tray.

    Sauce:
    Place the wine in a medium heavy bottom sauce pan and bring to a boil. Reduce by ½.  Add the cream and reduce by ½.  Stir in butter, salt and Tabasco and 6 of the sage leaves, chopped.  Add the cheese and stir in briefly. Bring a large pot of salted water to boil, add the raviolis and cook 2-3 minutes.

    To serve:
    Place a dollop of the warm celeryroot puree in the middle of each of  6 plate, surround with four raviolis each.  Top with the sauce, and place the sliced tomatoes on the plate.  Garnish each with the remaining sage leaves

     

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