Celeriac ravioli with potato and pancetta filling

Ravioli, an emblem of traditional cuisine, family Sundays and festive occasions, reinterpreted with a modern twist and the flavours of Vallagarina, above all the vegetables of Val di Gresta, Trentino’s first organic vegetable garden.

Ingredients

• 1 celeriac
• 100 g red potatoes
• 200 g stewed pork pancetta
• 100 g butternut squash
• 50 g Trentingrana
• extra virgin olive oil, as needed
• salt and pepper, as needed

Method

1. Wash and slice the celeriac into slices approximately 3 mm thick. Blanch the slices in salted water for at least 5 minutes, drain and set aside to dry.
2. Cut the pancetta into cubes and sauté in a pan until crisp.
3. Boil and mash the potatoes in a bowl, then add the grated Trentingrana and pancetta.
4. For the squash cream, cut the squash into cubes and bake at 180°C for approximately 20 minutes. Once cooked, blend with a mixer until creamy, then transfer to a piping bag.
5. Fill the celeriac discs with the potato, Trentingrana and pancetta filling and fold each disc in half, pressing the edges together to create a half-moon shape.
6. Steam the ravioli for 2 minutes and plate, decorating with the squash cream as desired.

Serve with a glass of Sauvignon Blanc.

Calories per serving: approximately 115 kcal per 120 g of product.