Recipe: Celeriac ravioli with porcini mushroom

Jack Chen of Royal Dinette shares a recipe for celeriac ravioli with porcini mushroom

Ingredients for ravioli

– 7.5 cups of all-purpose flour
– 7 eggs
– 5 yolks
– 1 tbsp olive oil
– 1 kg celeriac (peeled and cut into small cubes)
– 1 cup butter
– 1 sprig of thyme
– 1 cup chicken or vegetable stock
– 1 cup heavy cream
– 2 tsp kosher salt
– 2 tsp ground black pepper
– 250g grated Grana Padano cheese

Method

1. Combine eggs, yolks and olive oil.
2. Slowly incorporate wet mixture into flour.
3. Once dough has come together, knead for 15 minutes until elasticity is formed. Rest for one hour before use.
4. While dough it resting, roast celeriac in butter with sprig of thyme on low heat until soft and caramelized.
5. Once roasted, strain fat and remove thyme. Add stock and cream to celeriac and reduce by half.
6. Transfer to a blender and puree till smooth.
7. Transfer purée to a bowl, add cheese, salt and pepper then allow to cool.
8. Once dough has rested and filling has cooled, use a rolling pin and flour to roll out your dough into a sheet. Use a ravioli maker to fill and seal your ravioli. If you don’t have a ravioli maker, you can use a round cookie cutter or an upside-down glass to cut your pasta circles, and seal your ravioli by brushing water on the edges of your circles before pressing them together.

Ingredients for marinated porcini mushroom

Get daily National news

Get the day's top news, political, economic, and current affairs headlines, delivered to your inbox once a day.

Sign up for daily National newsletter Sign Up

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

– 5 cups porcini – clean and cut into small pieces
– 1/3 cup olive oil
– 3 cloves of garlic (chopped)
– 1 bay leaf
– 1 sprig of thyme
– 2 cups diced sweet onion
– 2 tsp ground coriander
– 2 tsp ground fennel seeds
– 2 tsp kosher salt
– 2 tsp ground peppercorn
– ½ cup white wine
– ¼ ml white wine vinegar
– Juice of 1 lemon

Method

1. Lightly sauté porcini with olive oil with garlic, bay leaf and thyme.
2. Add onion and spices and sweat till soft.
3. Add white wine, reduce by half.
4. Add white wine vinegar, reduce by half.
5. Remove from heat and cool, then add juice of 1 lemon.

Assembly

1. Boil ravioli until cooked (about 1 to 2 minutes), then strain and set aside.
2. Bring porcini mixture to a simmer, add cooked ravioli.
4. Arrange on a plate with mushrooms on top.
5. Before serving, add a few slices of raw pear and toasted walnuts.

More Global BC recipes are available here