Ravioli filled with celeriac and hazelnuts, mushroom broth, grilled onion and truffles

Pasta dough

• 90 g                Durum wheat
• 90 g                Wheat flour
• 1 tsp                Tomato water
• 1                      Egg
• 2                     Egg yolk

Mix together all the ingredients in the dough mixer and mix to a smooth dough. Put the dough in a vacuum bag and seal. Leave to rest in the fridge for at least 30 minutes.

Mushroom consommé

• 600 g              Mushrooms
• 2                      Banana Shallots
  2                      Garlic cloves
• 500 g              Water
• 50 g                 Fermented Porcini

Cut the mushrooms and onions into rough chunks, sweat them on low heat in the pressure cooker. Add a few pinches of salt along with the water. Put the lid on the pressure cooker and cook for about 45 mins. Strain the broth and season with fermented Porcini and salt. Reduce if necessary. Dry any mushrooms left over from the cooking process.

Celeriac slices

• 1 kg                 Celeriac

Peel the celeriac and shave on the mandolin as instructed. Save all the leftovers from the celeriac until later. Place the celeriac slices on a cloth in portions, season with salt. Steam in the oven for about 7 minutes at 100°C steam.

Filling

• All leftovers from the celeriac
• 300 g               Cooking oil
• 100 g               Almnäs Tegel Cheese
• 70 g                 Hazelnuts
•                         Mushroom powder
•                         Salt & Pepper

Put all the celeriac bits in a saucepan together with the oil. Cook the celeriac in the oil until soft, strain.  Blitz the celeriac with a little of the oil and cold water into a smooth cream in a blender. Chop the nuts and grate the cheese into the celeriac cream. Season with mushroom powder, salt and pepper.

Baked, pickled onions

• 13                   Pickling onions
• 100 g              Butter Arla®
• 2 tbsp             Sugar
• 3  tbsp           Champagne vinegar
• 3 sprigs         Thyme
•                       Salt

Peel the onions and divide them in half. Melt butter together with sugar, vinegar, thyme and salt. Place the onions together with the melted butter in a vacuum bag and seal. Bake the onions in the oven at 100°C steam for about 7 minutes. Remove the onions from the bag and char them with a gas burner.

Thyme/rosemary oil

• 20 g                Rosemary
• 20  g                Thyme
• 100 g               Cooking oil

Put the thyme, rosemary and oil in a blender jug and mix all the ingredients for about 5 minutes. Strain.

Ravioli

• 1                       Pasta dough
• 1                       Filling
• Garlic, butter and sage for serving

Roll out the pasta dough on the pasta machine to the desired thickness. Punch out the dough and pipe the filling onto the pasta shapes. Fold the pasta as instructed. Place the ravioli on a baking sheet dusted with flour and leave to dry for about 40 minutes.

Garnish

• 15 g                 Truffles
• 1 punnet        Marigold flowers