Celeriac Ravioli with Gin Espuma

Celeriac Ravioli with Gin Espuma

Celeriac Ravioli with Gin Espuma

Ingredients for 10 portions

For the celery puree

  • 250 g QimiQ Sauce Base
  • 500 g Celeriac, peeled, diced
  • 125 ml White wine
  • 1/2 pcs Lemon, juice only
  • 100 g Butter
  • Salt and pepper

For the pasta dough

  • 500 g Flour
  • 200 g Eggs, 4 pcs
  • 2 tbsp Olive oil
  • Salt

For the gin espuma

  • 200 g QimiQ Sauce Base
  • 100 g Mascarpone
  • 100 ml Gin
  • Salt and pepper


  1. For the celery puree: sauté the celeriac cubes in the butter. Douse with the white wine and allow to cook slowly. Season to taste with lemon juice, salt and pepper and add the QimiQ Sauce Base. Blend smooth using an immersion blender.
  2. For the noodle dough: knead all of the ingredients together to a smooth dough and allow to rest for one hour chilled. Roll the noodle dough into thin strips and spread with some of the celeriac puree. Fold the dough over and cut out raviolis.
  3. For the gin espuma: mix 200 g of the celeriac puree together with the QimiQ Sauce Base and mascarpone and season to taste with salt and pepper. Heat the mixture and pour into an iSi Gourmet Whip bottle. Screw in one charger and shake well.
  4. Allow the ravioli to simmer in salted water for approx. 5 minutes. Remove from the water and toss in butter. Garnish the ravioli with black nuts and serve with the gin espuma.

QimiQ Sauce Base advantages

  • Smooth and creamy consistency in seconds
  • Longer presentation times without loss of quality
  • Creamy indulgent taste with less fat