The flavour combination in this recipe of mild celeriac with earthy truffle oil makes it a truly special dish.
For the filling:
Peel and cube the celeriac and boil until soft. Drain and steam dry.
Soften the finely chopped garlic in a little olive oil and then add the finely shredded sorrel. Remove from the heat and add to the celeriac, then puree the mixture.
Then add the three cheeses to the mixture, season and add the truffle oil. Allow to cool.
For the pasta dough :
Combine the ingredients in a bowl to form a dough. On a work surface, knead the dough for several minutes. Leave to rest for 45 minutes.
For the ravioli:
Roll out the pasta dough into two thin sheets. Place 4 individual teaspoonfuls of the cheese mixture on one of the pasta sheets. Brush around the filling with beaten egg. Lay the other sheet of pasta over the top and cut into squares.
For the sauce and to finish:
Fry a little garlic in olive oil, then add the sage leaves and fry. Pour in the white wine and reduce by two thirds. Then add the stock and reduce down by half.
Cook the ravioli in boiling salted water for 2 to 3 minutes or until done. Drain and then add the ravioli to the sage and butter sauce. Add a flick of butter and finally add the double cream. Serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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