{"id":27192,"date":"2022-11-10T16:32:53","date_gmt":"2022-11-10T15:32:53","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/ravioli-filled-with-celeriac-and-hazelnuts-mushroom-broth-grilled-onion-and-truffles\/"},"modified":"2022-11-10T16:32:53","modified_gmt":"2022-11-10T15:32:53","slug":"ravioli-filled-with-celeriac-and-hazelnuts-mushroom-broth-grilled-onion-and-truffles","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/ravioli-filled-with-celeriac-and-hazelnuts-mushroom-broth-grilled-onion-and-truffles\/","title":{"rendered":"Ravioli filled with celeriac and hazelnuts, mushroom broth, grilled onion and truffles"},"content":{"rendered":"<p><strong>Pasta dough<\/strong><\/p>\n<ul>\n<li>90 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Durum wheat<\/li>\n<li>90 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wheat flour<\/li>\n<li>1 tsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tomato water<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n<\/ul>\n<p>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.<\/p>\n<p><strong>Mushroom consomm\u00e9<\/strong><\/p>\n<ul>\n<li>600 g\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mushrooms<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Banana Shallots<br \/>\n2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic cloves<\/li>\n<li>500 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fermented Porcini<\/li>\n<\/ul>\n<p>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.<\/p>\n<p><strong>Celeriac slices<\/strong><\/p>\n<ul>\n<li>1 kg\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Celeriac<\/li>\n<\/ul>\n<p>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\u00b0C steam.<\/p>\n<p><strong>Filling<\/strong><\/p>\n<ul>\n<li>All leftovers from the celeriac<\/li>\n<li>300 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/li>\n<li>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almn\u00e4s Tegel Cheese<\/li>\n<li>70 g\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hazelnuts<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mushroom powder<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt &amp; Pepper<\/li>\n<\/ul>\n<p>Put all the celeriac bits in a saucepan together with the oil. Cook the celeriac in the oil until soft, strain.\u00a0 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.<\/p>\n<p><strong>Baked, pickled onions<\/strong><\/p>\n<ul>\n<li>13 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickling onions<\/li>\n<li>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>2 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>3 \u00a0tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagne vinegar<\/li>\n<li>3 sprigs \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>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\u00b0C steam for about 7 minutes. Remove the onions from the bag and char them with a gas burner.<\/p>\n<p><strong>Thyme\/rosemary oil <\/strong><\/p>\n<ul>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rosemary<\/li>\n<li>20 \u00a0g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/li>\n<\/ul>\n<p>Put the thyme, rosemary and oil in a blender jug and mix all the ingredients for about 5 minutes. Strain.<\/p>\n<p><strong>Ravioli<\/strong><\/p>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Pasta dough<\/li>\n<li>1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Filling<\/li>\n<li>Garlic, butter and sage for serving<\/li>\n<\/ul>\n<p>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.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>15 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Truffles<\/li>\n<li>1 punnet \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Marigold flowers<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":25755,"template":"","recipe_category":[],"course":[230,221,222],"season":[],"class_list":["post-27192","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-starter","course-vegetables"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ravioli filled with celeriac and hazelnuts, mushroom broth, grilled onion and truffles - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Ravioli filled with celeriac and hazelnuts, mushroom broth, grilled onion and truffles och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/ravioli-filled-with-celeriac-and-hazelnuts-mushroom-broth-grilled-onion-and-truffles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ravioli filled with celeriac and hazelnuts, mushroom broth, grilled onion and truffles - 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