Average: 5.0 (1 ratings)
ALLERGENS: MILK (CHEESE), EGGS, WHEAT (FLOUR)
Ingredients
FOR THE RAVIOLI
180g spinach
2 eggs
1/2 tsp salt
280g tipo 00 flour
approx. 1 tbsp extra flour for dusting and adjusting the dough, if needed
FOR THE CELERIAC PUREE
200g celeriac, peeled and cubed
4g turmeric powder
15g extra virgin olive oil
15g warm almond oil
1/2 tsp sea salt
1/4 tsp cayenne pepper
FOR THE BETROOT PUREE
150g red beetroot, cubed
10g extra virgin olive oil
2 tbsp warm almond milk
1/4 tsp freshly grated nutmeg
1/4 tsp sea salt, or to taste
FOR THE PARMESAN FOAM
50ml chicken or vegetable stock
50g Parmesan cheese, or 30g of nutritional yeast
for a vegan alternative
50g almond milk
1/2 tsp sunflower lecithin
Sea salt, to taste
TO SERVE
Parmesan foam, generously spooned over each plate
Drizzle of olive oil or chili oil
Roasted walnuts
A pinch of dried red eye chili (optional)
Instructions
RAVIOLI DOUGH
Bring a pot of water to a boil. Add the spinach and cook for 30 seconds until wilted. Immediately transfer to a bowl of ice-cold water to preserve the color. Drain well, then use your hands to squeeze out as much excess water as possible.
Add the spinach and eggs to a blender and blend until smooth.
On a clean surface, make a mound with the flour and create a well in the center. Pour in the spinach–egg purée and begin mixing with a fork, gradually incorporating the flour from the edges. Knead the dough by hand for about 8–10 minutes, until smooth and elastic.
Wrap the dough tightly in cling film and refrigerate for at least 30 minutes, or ideally overnight. If chilled overnight, let it sit at room temperature for 20–30 minutes before rolling to soften slightly.
CELERIAC PUREE
Preheat the oven to 200°C (390°F).
Spread the cubed celeriac and sliced turmeric on a baking tray, drizzle with a little olive oil, and roast for 25–30 minutes, or until very tender and lightly golden.
Transfer to a blender, add the butter or olive oil, and blend until smooth. Gradually add the warm almond oil until the purée is creamy but firm enough to pipe.
Season with sea salt and cayenne pepper. Set aside.
BEETROOT PUREE
Place the cubed beetroot on a separate baking tray and roast in the oven at the same temperature for 35–40 minutes, or until very soft.
Transfer to a blender, add the olive oil, and blend until smooth. Add warm almond milk, one tablespoon at a time, until the purée is silky but thick enough to hold its shape when piped.
Stir in freshly grated nutmeg and season with sea salt to taste.
PARMESAN FOAM (Prepare just before serving)
In a small saucepan, gently warm the chicken stock and almond milk (do not boil). Add the Parmesan or nutritional yeast and whisk until fully melted or dissolved.
Stir in the sunflower lecithin, then blend with an immersion blender until a light foam forms on the surface. Use immediately.
ASSEMPLING THE RAVIOLI
Fill two separate piping bags, one with the celeriac puree and one with the beetroot puree. Leave aside.
Lightly dust your work surface and dough with a bit of flour. Flatten the rested dough slightly and begin passing it through the widest setting on your pasta machine.
Fold the dough in half and pass it through the same setting once or twice to help smooth and align the texture. Continue reducing the thickness one setting at a time, passing the dough through just once at each setting. In total, aim to pass the dough through the machine no more than 3–4 times overall — this helps avoid overworking it, which can make the ravioli chewy.
Roll until the dough is thin enough that you can just see your fingers through it, even with the green tint from the spinach.
If the sheet becomes too long to handle, cut it into sections. Keep unused dough covered to prevent drying.
Pipe a double ring of celeriac purée onto the dough, with each ring about 3 cm wide. Fill the centre of each ring with beetroot purée.
Repeat along the sheet, leaving 4–5 cm between each portion.
Lightly brush water around each filling, then cover with a second sheet of dough. Using the non-sharp side of a circular cutter (or a smaller ring), gently press around each mound to remove air bubbles, define the edges, and ensure a good seal.
Cut out each ravioli with a circular cutter or knife, pressing the edges firmly one final time to secure the seal.
Use a pizza cutter or a circular cookie cutter to cut out the ravioli.
Ensure the edges are well-sealed by pressing them carefully with your fingers.
TO SERVE
Cook the ravioli in a large pot of salted boiling water for 3–4 minutes, or until they float to the top.
Plate with generous spoonfuls of the freshly made Parmesan foam. Finish with a drizzle of olive oil or chili oil, a sprinkle of roasted walnuts, and a pinch of dried red eye chili for heat and colour.
NOTE: You can gather the discarded pasta dough and knead it together again until smooth. Wrap it in a clean kitchen towel or plastic wrap and let it rest for about 10–15 minutes. You can then divide the dough into smaller pieces and roll them into thin logs, about 1 cm thick to make cavatelli or orecchiette hand rolled pasta.
Nutritional value per portion* / Calories: ~965kcal, Protein: ~20.6g, Fibre: ~8.0g, Carbohydrates: ~75.8 g, Fat: ~66.1g