Celery cream soup with goose ravioli

Name: Celery cream soup with goose ravioli
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 100 g + 1 tsp + some flour; 1 egg + 1 egg white (size M); 1 TABLESPOON Oil; 7-10 Tbsp salt and pepper; 2 small onions; 6 Stem(s) Parsley; 50 g smoked goose breast; 4 TABLESPOONS Red wine; 10 TABLESPOONS Whipped cream; 500 g Celeriac; 3 TABLESPOONS Butter; 1 glass (400 ml) Vegetable stock; 200 ml dry white wine; 200 ml Milk; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

100 g + 1 tsp + some flour
1 egg + 1 egg white (size M)
1 TABLESPOON Oil
7-10 Tbsp salt and pepper
2 small onions
6 Stem(s) Parsley
50 g smoked goose breast
4 TABLESPOONS Red wine
10 TABLESPOONS Whipped cream
500 g Celeriac
3 TABLESPOONS Butter
1 glass (400 ml) Vegetable stock
200 ml dry white wine
200 ml Milk
7-10 Tbsp Cling film

Directions

1
For the pasta dough, mix 100 g flour, egg, oil, 1 tbsp lukewarm water and 1/4 tsp salt with the dough hooks of the mixer to a smooth dough. Shape into a ball and wrap in foil and chill for approx. 30 minutes.
2
For the filling, peel and chop the onions. Wash parsley, shake dry and chop finely. Dice goose breast finely and fry in a small pan without fat at medium heat for about 5 minutes.
3
Add half an onion and stew for about 3 minutes. Dust with 1 tsp. flour and sauté briefly. Deglaze with red wine and 5 tbsp. cream, boil up for about 2 minutes. Stir in half the parsley. Remove from the heat and let it cool down.
4
Cut the dough in half. Roll each half of the dough several times through a pasta machine until the dough is about 1 mm thin. Halve both dough plates crosswise on some flour. Put 1 teaspoon of goose breast filling on each of 2 plates at a distance of about 5 cm.
5
Whisk the egg whites. Spread the rest of the plates with the whisked egg whites and place over the plates with the filling. Press down well in between the filling and scrape out into ravioli measuring approx. 5 x 5 cm. Cover the ravioli with foil and set aside.
6
Celery generously peel, wash and roughly dice. Heat 1 tablespoon of butter in a pot. Fry the rest of the onion and celery. Add vegetable stock, white wine and milk, bring to the boil, cover and cook for about 20 minutes.
7
Bring a large pot with plenty of water and salt to a boil. Cook the ravioli in it for about 4 minutes, remove with a skimmer, drain. Melt 2 tablespoons of butter in a pan.
8
Fry the rest of the parsley and ravioli briefly.
9
Finely puree the soup with a hand blender. Add cream and season with salt and pepper. Serve the soup immediately with 2-3 ravioli and parsley butter on plates.