Ingredients

For the ravioli filling Half aceleriac, cubed 1 tablespoon truffle oil 2 tablespoon parmesan cheese, finely grated 150g ricotta cheese 100g soft white goats cheese Salt and pepper Pinch of nutmeg 1 clove of garlic For the pasta dough 250g pasta flour (70% '00' strong flour 30% fine semolina) 2 egg yolks 1 whole egg 1 tablespoon iced water 1 tablespoon olive oil Salt For the sauce 1 garlic clove 200ml chicken stock 100ml dry white wine 3oz butter 2 sage leaves To serve 1 tablespoon of double cream 1 bunch of sorrel

Description

For The FillingPeel And Cube The Celeriac And Boil Until Soft. Drain And Steam Dry. Soften The Finely Chopped Garlic In A Little Olive Oil And Then Add The Finely Shredded Sorrel. Remove From The Heat And Add To The Celeriac, then Puree The Mixture. Then

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