8leavesnapa cabbagetrimmed and quartered per my pictures above
4ouncesbacon
12fresh sage leaves
4tablespoonsunsalted butter
Kosher saltto taste
Fresh ground black pepperto taste
Fresh grated grana padano or other high quality parmesan cheeseto taste
¼cupdry white wine
Celery root puree
16ozchopped celery rootroughly 4 cups diced
½cupdiced onion
3cupshalf and half
4tablespoonsunsalted butterplus two tablespoons
¼teaspoonsalt or more to taste
For the slippery jack mushroom filling
1.5cupsslippery jack ricotta cheese
2tablespoonschopped fresh parsley
¼cupgrated grana padano or parmigiano reggiano cheese
Kosher saltto taste
Pasta dough for caramelle
Ingredients
2.5cups00 flourplus more for flouring the work surface
½tablespoonfine sea salt
5egg yolks
2tablespoonsoil
Cold wateras needed to make the dough take shape (a few tablespoons)
Instructions
Pasta Dough
Combine all the dry ingredients, then combine all the wet ingredients. In the bowl of a stand mixer using the paddle attachment, add the dry ingredients and then gradually add the yolks.
Mix with the paddle attachment, adding a tablespoon of water at a time until the dough just comes together in a solid mass, then switch to the dough hook and knead, about 3-4 minutes.
Remove the dough from the mixer, wrap in plastic, and allow to rest for 30 minutes before using. The dough will last for two days in the fridge and can be made ahead of time.
Filling
For the filling, mix together the filling ingredients and season to taste with salt. Roll out the pasta dough to the thinnest setting on a pasta roller.
Cut 3 inch by 4 inch squares of dough, then fill with heaping teaspoons of the filling and brush the edges of the dough with water. Roll the caramelle up like candies, twisting the edges closed gently (refer to my picture above). Toss the ravioli with the semolina flour to prevent them from sticking.
Celery Root Puree
Sweat the onion until translucent, add the celery root and the half and half, then cook at a simmer until very tender. transfer the mixture to a highspeed blender or a food processor and process, adding the chilled 4 tablespoons of butter gradually to make a very smooth puree.
Season the puree to taste with salt and reserve if serving, or cool to room temp and then refrigerate. The puree can be made up to 3 days ahead of time.
Plating
Bring a pot of lightly salted water to a boil. Blanch the cabbage leaves for 5 seconds, then shock in ice water, drain completely and reserve.
Warm the celery root puree in a pan by itself, whisking occasionally. Cover, reserve and keep warm. Render the bacon in a large saute pan, drain off ½ the fat, and remove the bacon from the pan. Add the sage to the bacon fat and cook until crisp, then sprinkle with a pinch of salt. Remove the sage and reserve. Add the wine to the pan and reduce by ½.
Meanwhile, bring a pot of salted water to a boil, add the ravioli and cook until they float. Add the cabbage leaves to the pan and cook for a minute or two, then add the wine and reduce by ½. Add the bacon back to the pan along with the pasta. Toss the pasta to coat with the pan juices, double check the seasoning for salt and pepper and adjust as needed.
On four preheated dinner bowls, put a ¼ cup of the celery root puree and smooth it out to cover the bottom of the bowl with a spoon or ladle. Evenly divide the ravioli mixture between each plate, top each with a few fried sage leaves, parmesan and serve immediately.
Notes
For the filling, I used slippery jack ricotta cheese I'd made, but you could just as easily mix duxelles with equal parts high quality ricotta, then season to taste. If you want to see the method for making the cheese, I posted it here.