Celeriac cappuccino with fried apple and ricotta ravioli
A recipe from Simply good by Hannes Haselrieder
Ingredients for the soup: 500 g celeriac 70 g onions 1 l vegetable stock or water 200 ml cream with the Alto Adige Seal of Quality 50 g butter with Marchio di Qualità Alto Adige Salt Pepper Ingredients for 4 ravioli 8 slices of celeriac, thinly sliced 1 South Tyrolean apple PGI 150 g ricotta cheese with the Alto Adige Seal of Quality 20 g chives 300 ml seed oil Salt Pepper Ingredients for the breading 1 free-range egg with the Alto Adige Seal of Quality 100 g flour 100 g breadcrumbs or panko
Preparation of the soup:
First peel the celeriac with a knife and rinse it, then cut it into cubes. Peel the onion and cut it into small cubes.
Heat 1 tablespoon of butter in a saucepan, fry the diced onion, add celeriac and continue to brown for a few minutes. Pour the vegetable stock or water over the sautéed onion and celeriac and continue cooking on low heat for 30 minutes.
Finally, whisk the mixture with the cream and season with the remaining butter, salt and pepper. The celeriac cappuccino is ready!
First cut the celeriac slices thin with a round mold (6 cm diameter). Blanch the celery slices for two minutes in a pot, plunging them briefly into hot water. Finally, cool them in iced water and let them drain on kitchen paper.
Peel the apple, remove the core and grate it. To prepare the filling, mix the grated apple with the ricotta cheese and the washed and finely chopped chives, then adjust the salt and pepper.
Spread a slice of celery with the ricotta, apple and chive filling, cover with a second slice and press well together.
Finally, bread the ravioli with the flour, egg and breadcrumbs (or panko) and fry it in a heated pan with seed oil.
To serve, pour a spoonful of soup onto a plate and place a ravioli on top.
Regional recipe from Südtirol