Fine celeriac cream soup with homemade ravioli

Name: Fine celeriac cream soup with homemade ravioli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g + 1 Tsp Mehl; 1 egg (size M); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 500 g Celeriac; 1 Onion; 3 TABLESPOONS Butter; 7-10 Tbsp Pepper; 200 ml dry white wine; 300 ml Vegetable broth; 200 ml Milk; 1 Shallot; 50 g smoked goose breast; 5 Stem(s) Parsley; 4 TABLESPOONS dry red wine; 100 g Whipped cream; 1 Protein (size M); 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g + 1 Tsp Mehl
1 egg (size M)
1 TABLESPOON Oil
7-10 Tbsp Salt
500 g Celeriac
1 Onion
3 TABLESPOONS Butter
7-10 Tbsp Pepper
200 ml dry white wine
300 ml Vegetable broth
200 ml Milk
1 Shallot
50 g smoked goose breast
5 Stem(s) Parsley
4 TABLESPOONS dry red wine
100 g Whipped cream
1 Protein (size M)
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Mix 100 g flour, egg, oil, 1 tbsp. lukewarm water and 1/4 tsp. salt with the dough hooks of the hand mixer to a smooth dough. Form dough into a ball, wrap in foil and chill for about 30 minutes
2
Peel, wash and chop the celery. Peel onion and cut into fine cubes. Melt 1 tablespoon butter in a pot. Fry the diced onion and celery for about 5 minutes while turning. Season with salt and pepper. Deglaze with wine, stock and milk. Bring to the boil and simmer for about 20 minutes, stirring occasionally.
3
Peel the shallot and cut into fine cubes. Finely dice the goose breast. Wash parsley, shake dry and chop finely. Put goose breast into a cold pot and leave it on the stove at medium heat, after about 5 minutes add shallots and fry for another 3 minutes until transparent. Dust with 1 teaspoon of flour, deglaze with red wine and top up with 50 g of cream. Bring mixture to the boil and simmer for about 3 minutes. Remove from the heat and let it cool down a bit. Stir in half parsley
4
Finely chop the soup with a blender. Season with salt and pepper and refine with 50 g cream. Keep soup warm
5
Roll out the noodle dough thinly in 2 portions with the noodle machine. Halve the dough plate and spread a thin layer of egg white on one of the plates. Spread the filling with a tablespoon at a distance of about 5 cm on one of the plates. Carefully place the 2nd plate on top, press it down and cut out ravioli (approx. 5 x 5 cm) with a pastry wheel. Repeat the process with the rest of the dough. Results in about 12 ravioli. Cook the ravioli in a large saucepan with salted water for 2-4 minutes. Heat 2 tablespoons of butter in a pan over medium heat. Add the rest of the parsley and ravioli to the pan and turn briefly in the butter. Arrange soup and ravioli on plates