Ravioli Tartufo with celeriac cream

• Ravioli Tartufo e Funghi (D20) – 3 pcs.
• Celeriac – 1/2 pc.
• Bintje potato- 1/2 pc.
• Shallot – 1/2 pc.
• Chicken broth – 1 liter
• Cream – 10 cl
• Butter – 1/2 tbsp.
• Grated Parmesan – 25 g
• Salt and pepper
• Paprika powder (garnish)

1. Peel and finely chop the shallot. Melt the chopped shallot over low heat in a saucepan with the butter.
2. Peel the potato and celeriac and cut them into cubes.
3. Add the cubes of celeriac and potato to the pan when the shallot is completely translucent. Continue melting without colouring while stirring.
4. Moisten up with the chicken broth. Bring to a boil and reduce the heat to a minimum. Cover and let simmer for about 20 minutes.
5. When the vegetables are cooked to the point of being crushed without resistance, mix everything and add the cream and the Parmesan.
6. Pass everything through a chinois to avoid pieces. Taste and adjust seasoning if necessary.
7. Heat the ravioli in a large amount of lightly salted boiling water for 5 minutes and drain them.
8. Arrange the celeriac cream in the bottom of a plate and nicely arrange the ravioli on top. Garnish with some fresh herbs and paprika powder.

Tip: Pay attention to the consistency of the celeriac cream. It’s a sauce, not a mash or a soup.