We have recently become big fans of old, French cooking shows. This recipe comes from Le Point’s Youtube series of recipes designed by Alain Passard. Here Passard conceives original vegetable-based dishes inspired by pairing colours of the seasonal produce he sources from his farms.
The green sheen of fresh celeriac alongside sorrel leaves led to these ravioli, made out of thinly sliced nutty celeriac and a filling of intensely tangy sorrel. He finishes the dish with a good quality Extra Virgin olive oil and a simple seasoning of salt flakes and black pepper to amplify the taste of the vegetables. With two neglected winter ingredients, Passard shows how knowledge and experience can create fresh and elegant original dishes. These ravioli can constitute a quick and easy starter as well as a light dinner.
Celeriac and sorrel ravioli
Course: StarterCuisine: French, VegetarianDifficulty: Easy2
servings15
minutes15
minutesIngredients
1 celeriac
About 100g sorrel
Olive oil
Salted butter
200ml water
Directions
- Peel the celeriac and cut the root into 1mm slices with a mandolin.
- Using a 7cm 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 200ml) 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.