John Myers
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Celery Ravioli with Veal
The perfect celery ravioli with veal recipe with a picture and simple step-by-step instructions.
For the veal knuckle:
- 1 Pc. Veal knuckle
- Root vegetable
- 500 ml Veal stock
- Salt and pepper
- Clarified butter
For the sweetbread:
- 300 g Sweetbreads
- Salt and pepper
- 1 tsp Licorice granules
- 2 tbsp Butter
- Clarified butter
For the veal fillet:
- 600 g Veal fillet
- Raspberry salt
- Pepper
- Clarified butter
For the celery ravioli:
- 2 Pc. Celery bulb
- Root vegetable
- 50 g Pine nuts
- Salt and pepper
- 0,125 liter White wine
- 4 tbsp Cream
- Lemon juice
- Butter
For the veal knuckle:
- Preheat the oven to 170 degrees top / bottom heat. Rub the veal knuckle vigorously with salt and pepper and fry all over in a hot pan. Clean the root vegetables, dice them and put them in a puree. Place the seared shank of veal on the vegetables and pour over the stock. Cook for 1 hour at 170 degrees, then reduce the temperature to 150 degrees and cook for another 2 hours. Pour the stock over and over again.
- Take the cooked knuckle out of the oven, set it aside and let it rest for a while. Strain the stock from the puree and pour it into a saucepan, reduce it and season with salt and pepper. Carve the knuckle and serve with some root vegetables and the sauce.
For the sweetbread:
- Fry the sweetbreads in clarified butter in a pan over medium heat. This takes about 5 minutes. The sweetbreads should be nicely browned. Then take the sweetbread out of the pan and keep it warm. Put the butter in the pan and season with the liquorice powder. Arrange the sweetbreads on the plates, lightly pepper and salt and drizzle with the liquorice butter.
For the veal fillet:
- Fry the veal fillet in the hot clarified butter in a pan on all sides. Then wrap in aluminum foil and place in the 150 degree oven for about 20 minutes. The fillet should still be pink inside. Take out of the oven and let rest. Cut into slices and arrange on the plates. Season with the raspberry salt and pepper.
For the celery ravioli:
- Peel the celery and cut 10 large 2mm thick slices. Cut the remaining celery and root vegetables into small cubes. Toast the pine nuts in a dry pan. Brown the root vegetables and the finely diced celery in butter. Season with salt, pepper and white wine. Let the wine boil down and add the cream. Finally add the roasted pine nuts. Puree the mixture with the hand blender.
- In the meantime, cook the celery slices in salted water with a little lemon juice.
- Place a slice of celery on each plate, brush with a tablespoon of vegetable farce and put on a second slice of celery.
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