European Recipes:Italian Recipes:Celery Root Ravioli with Celery/Mushroom Filling

* Exported from MasterCook II *

              Celery Root Ravioli with Celery/Mushroom Filling

Recipe By     : COOKING LIVE SHOW #CL8734
Serving Size : 4    Preparation Time :0:00
Categories    : Cooking Live                     Italian

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
      1/2 cup           diced carrot
      1/2 cup           diced celery
      1/2 cup           diced Spanish onion
    6      teaspoons     olive oil
    2      large         celery roots -- peeled
    3      large         Portobello mushrooms
                         Salt and pepper
    1      clove         garlic
    1      sprig         rosemary
    1      stalk         celery -- diced
    1      tablespoon    diced shallots
    2      tablespoons   chopped fresh herbs (e.g. parsley, chives)
    2      cups          flat-leaf parsley leaves
    1      recipe        Red Wine Reduction -- recipe follows

In a medium saucepan, caramelize the carrots, celery,
and onion in 2 teaspoons of the olive oil. Add the
celery root, cover three-quarters of the way with water,
and cover the pan. Slowly braise for 45 to 60 minutes,
or until tender. Remove the celery root from the braising
liquid and cool completely. Reserve the braising liquid.
Trim the celery root to square off- and slice paper thin.
Clean the Portobello mushrooms by removing the stems
and the dark brown underside. Cut into quarters, season
with salt and pepper, and drizzle with 2 teaspoons of
the olive oil. Place in an ovenproof pan with the garlic
and rosemary and cover with aluminum foil. Bake at 350
degrees for 30 to 40 minutes, or until tender. In a medium
saute pan, saute the diced celery and shallot in 1 teaspoon of
the olive oil. Dice the roasted mushrooms and toss with
the celery mixture and herbs. In a saute pan, wilt the
Italian parsley in 1 teaspoon of the olive oil and 1 tablespoon
of the braising liquid. Place the celery root slices on a sheet
pan with a dash of the braising liquid, season with salt and
pepper, and bake at 350 degrees for 3 to 4 minutes to reheat.
Lay 1 slice of the celery root on a plate and top with the mushroom
and celery mixture. Place a piece of the parsley on top and cover
with another piece of the celery root. Press the edges of
the celery root together and place small pinches of braised
Italian parsley at each corner. Drizzle with Red Wine Reduction
around the edges of each plate.