Ingredients for 6 people
-1 kg of potato
-18 slices of guanciale cut very thin
-100gr of colored carrots
-400gr of fresh pasta with egg
-Half a celery stalk
-A teaspoon tip of soy lecithin
Wash and brush the potatoes, peel them and save the peelings.
Steam the potatoes and pass them through a potato masher.
Incorporate the provola cut into a fine brunoise.
Form the ravioli with a circular cookie cutter about 7cm in diameter.
Place a little mashed potatoes on half of the ravioli discs using a piping bag.
Cover with the remaining discs and seal the edges of the ravioli.
Brown the potato peelings in the oven.
In a saucepan, pour the potato peelings and a peeled onion cut into quarters.
Wet 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 using a juice extractor, add a tip of a teaspoon of soy lecithin and whip up a foam using 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 plate, decorate with the carrots and a spoonful of celery foam.