Celeriac and sage ravioli with kale and blue cheese
- December 2019
- Serves 4
- Hands-on time 1 hour, simmering time 25 min, plus resting
A wonderful winter pasta recipe made with some of the season’s finest ingredients: celeriac, kale and the soft flavour of fresh sage. Use the celeriac to fill fresh ravioli – made with homemade pasta – then sprinkle with blue cheese and buttered kale.
- Vegetarian recipes
- 26.3g (14.8g saturated)
- 44.9g (4.8g sugars)
The filling can be made up to 3 days ahead and kept covered in the fridge. Keep filled, semolina-dusted pasta in an airtight container for up to 24 hours.
Avoid brightly fruity whites and pick a wine with nutty, creamy notes such as a white rhône or Italian arneis.
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