Pasta and potato ravioli from chef Giulia Guarino

Ingredients for 6 people

-1 kg potato

-18 slices of guanciale sliced ​​very thin

-100 g colored carrots

-400g fresh pasta with eggs

– Half a celery leaf

– 200 g provola

-A teaspoon of soy lecithin





Wash and brush the potatoes, peel them and save the peels.

Steam the potatoes and put them through a potato masher.

Let cool.

Cut the provola into a fine brunoise.

Form ravioli with a circular cake tin of approx. 7 cm in diameter.

Put some mashed potatoes on half of the ravioli slices using a piping bag.

Cover with the remaining slices and seal the edges of the ravioli.

Brown the potato peels in the oven.

Pour the potato peels and a peeled onion cut into quarters into a pan.

Soak with boiling salted water and cook for 20 minutes.

Filter through a very fine sieve.

Steam the carrots.

Wash the celeriac and extract the juice with a juicer, add a pinch of a teaspoon of soy lecithin and whip up a foam with an immersion blender.

Cook the ravioli in salted water. Stop cooking as soon as they rise to the surface.

Arrange 5 ravioli per person in a hollow plate, cover with hot broth, place three slices of guanciale per person. plate, garnish with the carrots and a spoonful of celery foam.

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