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