Ravioli del plin with red wine and port reduction, toasted celeriac, and confit Romagna shallots
x4
Ingredients for 4 people
300 g of Ravioli del plin
Seed oil for frying, as needed
2 dl full-bodied red wine
2 dl Port wine
1 celeriac
12 Romagna shallots
EVO oil, as needed
Salt, white pepper, cinnamon, as needed
Procedure
Clean the shallots and place them in a Bormioli-type jar, cover with EVO oil, rosemary, and cinnamon. Seal and place in the oven at 80°C for about an hour and a half. Once done, let it cool and strain. In the meantime, clean the celeriac, immerse it in boiling salted water for a few seconds, strain, and lightly toast in a pan. Reduce the red wine with the Port, thicken slightly with starch if necessary, and finish with a few flakes of butter. Arrange the sauce on the plate or in a Martini glass, place the fried Ravioli del plin on top, garnish with the confit shallots, and finish with the celeriac.
