{"id":4036985,"date":"2022-11-10T10:28:26","date_gmt":"2022-11-10T09:28:26","guid":{"rendered":"https:\/\/www.visitrovereto.it\/ravioli-di-sedano-rapa-con-ripieno-di-patate-e-pancetta\/"},"modified":"2026-08-26T11:45:50","modified_gmt":"2026-08-26T09:45:50","slug":"celeriac-ravioli-with-potato-and-pancetta-filling","status":"publish","type":"page","link":"https:\/\/www.visitrovereto.it\/en\/celeriac-ravioli-with-potato-and-pancetta-filling\/","title":{"rendered":"Celeriac ravioli with potato and pancetta filling"},"content":{"rendered":"

The delicate flavour of celeriac meets the savoury taste of pancetta<\/h2>\n
\n

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\u2019s first organic vegetable garden.<\/p>\n

Ingredients<\/span><\/h2>\n
    \n
  • 1 celeriac<\/li>\n
  • 100 g red potatoes<\/li>\n
  • 200 g stewed pork pancetta<\/li>\n
  • 100 g butternut squash<\/li>\n
  • 50 g Trentingrana<\/li>\n
  • extra virgin olive oil, as needed<\/li>\n
  • salt and pepper, as needed<\/li>\n<\/ul>\n

    Method<\/span><\/h2>\n
      \n
    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.<\/li>\n
    2. Cut the pancetta into cubes and saut\u00e9 in a pan until crisp.<\/li>\n
    3. Boil and mash the potatoes in a bowl, then add the grated Trentingrana and pancetta.<\/li>\n
    4. For the squash cream, cut the squash into cubes and bake at 180\u00b0C for approximately 20 minutes. Once cooked, blend with a mixer until creamy, then transfer to a piping bag.<\/li>\n
    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.<\/li>\n
    6. Steam the ravioli for 2 minutes and plate, decorating with the squash cream as desired.<\/li>\n<\/ol>\n

      Serve with a glass of Sauvignon Blanc<\/strong>.<\/p>\n

      Calories per serving<\/strong>: approximately 115 kcal per 120 g of product.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      The delicate flavour of celeriac meets the savoury taste of pancetta 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\u2019s first organic vegetable garden. Ingredients 1 celeriac 100 g red potatoes 200 g stewed […]<\/p>\n","protected":false},"author":10,"featured_media":2292191,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-4036985","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nCeleriac ravioli with potato and pancetta filling<\/title>\n<meta name=\"description\" content=\"Prepare this delicious dish with local ingredients for a convivial moment filled with the authentic flavours of Trentino. 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