Crown ravioli with Comté, roasted celeriac, and arrabiata

Name: Crown ravioli with Comté, roasted celeriac, and arrabiata
Cook time: 2 h
Total time: 2 h
Yield: 4P
Ingredients: Fresh Pasta:; 400g 00 flour; 4 eggs; 1 tsp salt; 1 tbsp olive oil; Extra flour for rolling out; Filling:; 1 jar of ricotta; 250g aged Comté, grated; 0.5 celeriac; Pepper and salt to taste; Comté Chips:; 150g Comté block; Arrabiata Sauce:; 2 tbsp olive oil; 2 cloves garlic, minced; 1 onion, minced; 1 dried chili pepper, finely chopped; 1 large can peeled tomatoes; Salt to taste; Green Dill Oil:; 2 bunches of dill; 250 ml mild olive oil; Garnishes:; Edible flowers; Fresh dill sprigs

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Recipe for delicious crown ravioli with Comté-celeriac cream, Arrabiata sauce, dill oil, and crispy Comté chips

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Ingredients

What do you need?

Quantity: 4P

Fresh Pasta:
400g 00 flour
4 eggs
1 tsp salt
1 tbsp olive oil
Extra flour for rolling out

Filling:
1 jar of ricotta
250g aged Comté, grated
0.5 celeriac
Pepper and salt to taste

Comté Chips:
150g Comté block

Arrabiata Sauce:
2 tbsp olive oil
2 cloves garlic, minced
1 onion, minced
1 dried chili pepper, finely chopped
1 large can peeled tomatoes
Salt to taste

Green Dill Oil:
2 bunches of dill
250 ml mild olive oil

Garnishes:
Edible flowers
Fresh dill sprigs

Fresh Pasta:
400g 00 flour
4 eggs
1 tsp salt
1 tbsp olive oil
Extra flour for rolling out

Filling:
1 jar of ricotta
250g aged Comté, grated
0.5 celeriac
Pepper and salt to taste

Comté Chips:
150g Comté block

Arrabiata Sauce:
2 tbsp olive oil
2 cloves garlic, minced
1 onion, minced
1 dried chili pepper, finely chopped
1 large can peeled tomatoes
Salt to taste

Green Dill Oil:
2 bunches of dill
250 ml mild olive oil

Garnishes:
Edible flowers
Fresh dill sprigs

Preparation method

How do you make this?

Place the flour on your work surface, make a well, and add eggs, oil, and salt. Mix first with a fork and gradually add the flour. Knead until a homogeneous ball forms and cover with plastic wrap.

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

For the Arrabiata sauce: Sauté the garlic and chili in olive oil. Add the onion and let simmer. Add the tomatoes and let cook for 10 minutes. Blend 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, strain, and store in a squeeze bottle.

Roll out the pasta dough thinly and fill with the celeriac-Comté mix. Shape into ravioli crowns.

Bake Comté slices for 10-12 minutes at 170°C until crispy.

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