Celeriac, Stilton and Apple Ravioli

A very British ravioli with a delicious combination of Celeriac, stilton and apple. While this may seem an unusual choice of filling for ravioli but is no less peculiar than the traditional one of pumpkin, mustard fruits and amaretti. You can make your own pasta for the ravioli or try wonton or gow gees skins for an easy alternative.

6 Portions
Prep: 30 minutes
Cook: 15 minutes


Celeriac, Stilton and Apple Filling:

  • 700g Celeriac, peeled and chopped into even pieces and boiled until tender
  • 250g soft stilton (vary the strength according to taste)
  • 2 medium cooking apples, peeled, decored, diced and cooked with a little water until collapsed and soft
  • generous pinch of grated nutmeg
  • maldon salt and freshly ground black pepper


  • 500g strong flour
  • 3 eggs and egg yolks
  • 3 tbsp olive oil
  • pinch salt
  • sage leaves

Mushroom Sauce

  • 100g butter or olive oil
  • 1 garlic clove, crushed
  • 3 large flat mushrooms, sliced into pieces 3-4cm long
  • 1 tbsp sage leave

To Serve

  • toasted walnuts, roughly chopped


  1. Celeriac, Stilton and Apple Filling: Place all the filling ingredients into a food processor, puree until smooth and well combined, alternatively pass through a mouli of mash together for a coarser filling. Season to taste
  2. Pasta by Food Processor: Place all the ingredients in a food processor and process it until you have a breadcrumbs like consistency. Tip the mixture out onto a work surface and bring together with your hands so that you have a ball of dough. If it is to dry add a little water and if to wet add some more flour. Knead the mixture for a couple of minutes until it has some elasticity. Make the dough into 4 balls and cover them with cling film and place it in the fridge for at least 30 minutes.
  3. By Hand: Place the flour out onto a work top and make a well in the centre. In a bowl beat the egg and oil together, pour this mixture into the well. Using your hands bring the flour into the egg mixture and gradually combine it until you have a dough. Knead the dough for couple of minutes until it is firm and has elasticity. Make the dough into 4 balls, cover them with cling film and place in the refrigerator for at least 30 minutes
  4. Ravioli: Remove the dough from the refrigerator and starting with one ball of dough roll it out so that it is around 1cm-1.5 cm thick. Set a pasta machine to the lowest setting and pass the pasta through it 3 times. Then set the pasta machine to a higher setting and pass it through, then reduce the setting and repeat the process to the last or second last setting so that the pasta is very thin and long. If the pasta becomes sticky dust it with a little flour. Cut the sheet of pasta in half and hang the pasta up on a wooden pasta rack or a weighted broom handle. Repeat this process with the remaining pasta.
  5. Lay one sheet of pasta on a lightly floured work top. Take a generous teaspoon of the filling and place it 3cm in from the top left hand corner of the pasta. Repeat this process every 3 cm leaving 3 cm at the end of the pasta. Begin the second row 3 cm down from the top row and repeat this process again (continue this until you have several rows and the pasta sheet is full). Place a second sheet of pasta over the pasta and press around the filling so that it is enclosed. Cut the pasta with a small pizza cutter, knife, ravioli cutter or small shape cutter into individual ravioli. Place the ravioli on a lightly floured tray and place it in the fridge until you are ready to cook. Repeat this process with the remaining pasta. *If you have a ravioli mould dust a pasta sheet with flour and place it over the base loosely. Place generous teaspoons of the filling in each section. Place a second sheet of ravioli over the filling and roll over the top of the pasta with a rolling pin so as to cut around each ravioli. Turn the ravioli out onto a lightly floured surface.
  6. To Cook: Bring a large saucepan of water to the boil with a little olive oil. Cook a few pieces of the ravioli at a time until they rise to the top (this should take around a minute). Remove the ravioli and keep it warm while you cook the remaining ravioli.
  7. Mushroom Sauce: Add the olive oil or butter to a saucepan over a medium heat. Add the garlic, mushrooms and sage to the pan and cook for a couple of minutes until the mushrooms are tender. Keep warm until ready to serve.
  8. To Serve: Distribute the ravioli among serving bowls and Spoon over the mushroom sauce. Scatter the walnuts over the top. Serve.