Crown Ravioli with Comté, roasted celeriac and Arrabiata

Name: Crown Ravioli with Comté, roasted celeriac and Arrabiata
Cook time: 2 min
Total time: 2 min
Yield: 4P
Ingredients: Fresh pasta:; 400G 00 Flower; 4 eggs; 1 tsp of salt; 1 tbsp olive oil; Extra flower for rolling out; Filling:; 1 jar of ricotta; 250g old comté, grated; ½ celeriac; Pepper and salt to taste; Comté chips:; 150G Comté Block; Arabiatta sauce:; 2 tbsp olive oil; 2 cloves cloves, finely chopped; 1 onion, finely chopped; 1 dried chili pepper, finely chopped; 1 large can of peeled tomatoes; Salt to taste; Green Dill Oil:; 2 forests Dille; 250 ml of soft olive oil; Garnish:; Edible flowers; Fresh twigs dill

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Recipe of delicious crown ravioli with comté tuber crème, arabiatta sauce, dill oil and crispy comté chips

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Ingredients

What do you need?

Quantity: 4P

Fresh pasta:
400G 00 Flower
4 eggs
1 tsp of salt
1 tbsp olive oil
Extra flower for rolling out

Filling:
1 jar of ricotta
250g old comté, grated
½ celeriac
Pepper and salt to taste

Comté chips:
150G Comté Block

Arabiatta sauce:
2 tbsp olive oil
2 cloves cloves, finely chopped
1 onion, finely chopped
1 dried chili pepper, finely chopped
1 large can of peeled tomatoes
Salt to taste

Green Dill Oil:
2 forests Dille
250 ml of soft olive oil

Garnish:
Edible flowers
Fresh twigs dill

Fresh pasta:
400G 00 Flower
4 eggs
1 tsp of salt
1 tbsp olive oil
Extra flower for rolling out

Filling:
1 jar of ricotta
250g old comté, grated
½ celeriac
Pepper and salt to taste

Comté chips:
150G Comté Block

Arabiatta sauce:
2 tbsp olive oil
2 cloves cloves, finely chopped
1 onion, finely chopped
1 dried chili pepper, finely chopped
1 large can of peeled tomatoes
Salt to taste

Green Dill Oil:
2 forests Dille
250 ml of soft olive oil

Garnish:
Edible flowers
Fresh twigs dill

Preparation method

How do you make this?

Place the flour on your work table, make a well and add eggs, oil and salt. First mix with a fork and gradually add the flour. Knead into a homogeneous sphere and cover with plastic wrap.

Cut the celeriac into cubes, sprinkle with olive oil, season and roast for 25 minutes at 195 ° C. Mix the cooled celeriac with ricotta and comté into a smooth filling. Place in a piping bag.

For the Arabiatta sauce: Fry the garlic and the chili in olive oil. Add the onion and simmer. Add the tomatoes and let it boil for 10 minutes. Puree and season to taste.

For the dill oil: Blanch the dill for 30 seconds, rinse with cold water and squeeze out. Blend with olive oil, sieve and store in a spray bottle.

Roll the pasta dough thinly and fill with the celeriac-Comté mix. Form to ravioli crowns.

Bake comté slices for 10-12 minutes at 170 ° C until they are crispy.

Cook the ravioli in salted water for 4 minutes. Serve with sauce, dill oil, chips, flowers and fresh dill.

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