Fennel & Celery Root Ravioli

Fennel & Celery Root Ravioli

“Cour-bouillon sauce and crispy celery leaves”

 

1 giant head of celery root, peeled
1 large head fennel, thinly sliced
1 tsp. lemon salt, divided
2 Tbs. extra virgin olive oil, divided
1 tsp. fennel seeds
1/2 sweet yellow onion, minced
2 stalks of celery, minced – leaves reserved
1 large heirloom tomato, roughly chopped
freshly ground pepper

 

Preheat oven to 400 degrees.

Using a very sharp knife or a mandolin, very thinly slice about half of the raw celery root into rounds. (Knifing into ravioli squares is perfectly pleasing, if you so desire the effort). On a parchment-lined baking sheet, evenly spread the thin slices of celery root and drizzle with a tiny bit of oil. Bake until soft, but still becoming crispy.

 

Meanwhile, roughly chop remaining root and boil in a medium pot of water. Once soft, drain and set aside.

 

In a large skillet, dry toast the fennel seeds until fragrant. Add about 1 Tbs. oil, adding onions. Sauté until translucent. Add about half the fennel and sauté until the onions are browning and the fennel is soft. Transfer about half of that mixture to a high-speed blender, along with the large chunks of cooked celery root, a little lemon salt, and almost all the remaining oil. (Reserve just a little oil for toasting the celery leaves and for garnish). 

Puree until smooth.

 

To finish the cour-bouillon, add the celery and tomato to the skillet, along with lemon salt, and cook until the tomatoes are nice and juicy and well reduced. Finish with freshly ground pepper.

Heat just a little extra oil in a small separate skillet and add celery leaves. Cook until crispy.

To assemble, gently dab a spoonful of puree atop one thinly sliced celery root sheet. Top with a second sheet. Continue this process of the assembly until all ravioli are made. Top with the cour-bouillon, crispy celery leaves, and a drizzle of oil – as well as some additional fennel fronds, if desired.

 

Best paired with a light and delicious white merlot – something to enhance the fennel and celery flavors, as well as delightfully carry the sweet acidity of the tomato and lemon.