raviolini of celeriac and thyme

A change of plan this morning. I didn't go to the fishmonger. I just couldn't be bothered. I have some leftover spinach from yesterday's risotto and I have to use them, of course. I don't like wasting any food.

I flicked through Jamie's book, looking for a recipe that requires spinach, preferably a recipe I haven't tried before, and so I made raviolini of celeriac and thyme.

The spinach was used to make the coloured pasta. This is my first green pasta and as usual I really enjoy making my own pasta. The spinach was blanched and then puréed in a food processor before adding it to the egg for the dough.

The filling was equally easy to make. If you never had or seen celeriac before, it's not the most beautiful looking vegetable, but it sure is delicious. The diced celeriac was cooked in olive oil with fresh thyme leaves, garlic, chopped fresh chilli, salt, pepper and a bit of water until soft. Once done, and all the water has evaporated, I smashed the celeriac up with a potato masher, leaving some chunky bits and some smooth bits. At this point, this would actually be a very nice side dish.

Roll the dough and shape into raviolini...


They only need 3.5 minutes to cook in salted boiling water, just enough time to make the butter and thyme sauce. Yum. When the raviolini is done, remove it with slotted spoon and toss gently in the butter sauce with a splash of the cooking water. Serve immediately with grated parmesan cheese and sprinkle with some fresh thyme leaves. Jamie recommends a little black or white truffle oil if you are lucky enough to have some (and I haven't).


Have a great weekend!