Pasta and potato ravioli from chef Giulia Guarino

Ingredients for 6 people

-1 kg of potato

-18 slices of guanciale cut very thin

-100gr of colored carrots

-400gr of fresh pasta with egg

-Half a celery stalk

-200g provola

-A teaspoon tip of soy lecithin

-Salt

-Pepper

-Oil

Recipe :

Wash and brush the potatoes, peel them and save the peelings.

Steam the potatoes and pass them through a potato masher.

Let cool.

Incorporate the provola cut into a fine brunoise.

Form the ravioli with a circular cookie cutter about 7cm in diameter.

Place a little mashed potatoes on half of the ravioli discs using a piping bag.

Cover with the remaining discs and seal the edges of the ravioli.

Brown the potato peelings in the oven.

In a saucepan, pour the potato peelings and a peeled onion cut into quarters.

Wet with boiling salted water and cook for 20 minutes.

Filter through a very fine sieve.

Steam the carrots.

Wash the celeriac and extract the juice using a juice extractor, add a tip of a teaspoon of soy lecithin and whip up a foam using an immersion blender.

Cook the ravioli in salted water. Stop cooking as soon as they rise to the surface.

Arrange 5 ravioli per person in a hollow plate, cover with hot broth, place three slices of guanciale per plate, decorate with the carrots and a spoonful of celery foam.

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