John Myers
Contents
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Ingredients
For the pasta dough:
- 200 g Flour
- 100 g Durum wheat semolina
- 3 Pc. Eggs
- 1 pinch Salt
- 2 tbsp Olive oil
- Egg Whites
For the filling:
- 500 g Celery root
- 200 ml Cream
- 200 ml Water
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Pepper
For the nut butter:
- 100 g Butter
- 1 tsp Truffle butter
- 1 pinch Truffle salt
For the pecorino foam:
- 200 ml Low fat milk
- 40 g Pecorino
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Pepper
For the fried egg yolk:
- 1 liter Vegetable oil
- 100 g Flour
- 100 g Panko (breadcrumbs)
- 1 pinch Salt
Instructions
- Already the day before for the fried egg yolks, separate the eggs and put one egg yolk each in a muffin tin (or a small container that can withstand the cold). Cover with cling film and put it in the freezer overnight.
For the pasta dough:
- Put the flour, durum wheat semolina, eggs, salt and olive oil in a bowl. Knead by hand until a firm dough is formed. Then wrap in cling film and let rest in the refrigerator for about 1 hour.
For the filling:
- Cut the celery root into small cubes. Bring to the boil with the cream and water until soft and puree. Pass through a sieve.
- Let it reduce further at the highest level, stirring constantly, until a firm but creamy mixture is formed. Season with salt, pepper and nutmeg. Allow to cool in the refrigerator until further processing.
For the pecorino foam:
- Bring the milk, salt, pepper, nutmeg and pecorino to the boil briefly on the stove. Then drain through a sieve and refrigerate. The less fat and the colder the liquid, the more stable the foam later when frothing.
- Roll out the pasta dough in slices with the pasta machine until you have several strips. Flour these so that they do not stick to each other or stick to the work surface.
- Always brush a sheet of pastry with egg white and place a teaspoon of celery filling on it at a distance of approx. 5 cm.
- Cover the web with an untreated web and press firmly. Then cut out the ravioli with a cookie cutter and flour them again thoroughly before storing them on a plate or baking sheet for further processing later.
- In the evening, cook in salted water for about 5 minutes.
- In parallel, melt about 100g butter in a pan over not too high a heat until it turns brown. Add a teaspoon of truffle butter and a pinch of truffle salt to the butter.
- After draining, toss the ravioli in it and let it steep until serving.
- Meanwhile, remove the frozen egg yolks and season with salt. Let the frying fat get hot. Whisk 1 egg. Turn the frozen egg yolks first in flour, then egg and then in panko.
- Then froth the chilled pecorino milk with a milk frother.
- When serving, distribute about 3 tablespoons of foam over the ravioli. Finally, depending on your taste, spread thinly sliced truffle on top.
- Finally, fry the breaded egg yolks until they are golden brown and place in the middle of the dish. Good Appetite!
Nutrition
Serving: 100gCalories: 448kcalCarbohydrates: 12.8gProtein: 2.7gFat: 43.6g
