Potato Celeriac Ravioli

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  • Complexity: medium
  • Serves: 6
  • By: Shelby Minnick
Potato Celeriac Ravioli

Ingredients

  • RAVIOLI:
  • 3 cups all-purpose flour
  • 3 eggs, beaten
  • 1 tablespoon olive or vegetable oil
  • Salt to taste
  • BÉCHAMEL SAUCE:
  • 1/2 cup all-purpose flour
  • 4 tablespoons butter
  • 2 cups milk
  • Pinch ground nutmeg
  • Salt and pepper to taste
  • POTATO CELERIAC FILLING:
  • 3 large Washington Russet potatoes
  • 1 medium bulb celeriac
  • Salt and pepper to taste
  • 6 egg yolks
  • 1 egg, beaten
  • BROWNED BUTTER:
  • 1/4 cup butter
  • 1 bunch fresh sage leaves
  • MICRO-GREEN SALAD:
  • MICRO-GREEN SALAD:
  • 6 cups microgreens or baby salad greens
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