Celery Root Ravioli with Creamy Polenta and Crayfish.

For the ravioli dough, in a medium bowl, mix together all of the ingredients until just combined and season. Transfer the dough to a lightly floured work surface and knead until smooth, about 10 minutes. Cover the dough with plastic wrap and set aside to rest for 30 minutes. Unwrap the dough and transfer to a lightly floured work surface. Divide the dough into four pieces and roll each through a pasta machine several times, starting on the thickest setting and finishing on the second to thinnest setting. Using a 2-inch ring mold, cut out 30 rounds, place on a parchment-lined sheet pan, and set aside.

For the filling, in a medium bowl, mix together the celeriac and butter to combine. Season and set aside. Brush the edges of pasta rounds with the egg wash, place a teaspoon of filling in the center, and fold in half to enclose. Transfer to a parchment-lined sheet pan, cover, and set aside in the refrigerator.

For the crayfish sauce, in a medium saucepan, heat the oil over medium heat. Add all the crayfish shells and saute until lightly browned, about two minutes. Add the leeks, onions, celeriac, garlic, tomatoes, coriander seeds, peppercorns, and caraway seeds and saute until the vegetables are tender, about five minutes. Add the beer and de-glaze.

(Serves 6)

For the ravioli dough:

17 1/2 ounces all-purpose flour

4 eggs

4 egg yolks

For the filling:

7 ounces celeriac, peeled, diced, boiled, and riced

1 tablespoon butter, softened

2 egg yolks, beaten with 2 tablespoons water

Salt and fresh grated nutmeg to taste

For the crayfish sauce:

3 tablespoons olive oil 

24 crayfish, boiled, shells and meat reserved separately

1/4 pound crayfish shells

2 leeks, white part only, chopped

2 onions, peeled and chopped

4 ounces celeriac, peeled and chopped

3 cloves garlic, peeled and minced

2 tomatoes, peeled, seeded, and diced

1 teaspoon coriander seeds

1 teaspoon white peppercorns

1 teaspoon caraway seeds

1/2 cup beer

4 ounces unsalted butter diced and chilled

Salt and pepper to taste

For the polenta:

1 cup of milk

3/4 cup cornmeal 

1 1/2 ounces unsalted butter

Salt to taste

For the garnish:

Basil leaves

Add enough water to cover and bring to a boil. Reduce the heat and maintain at a simmer for one hour. Remove from the heat and strain through a fine mesh sieve, discarding the shells and vegetables. Transfer the sauce to a medium saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until reduced by two-thirds, about 15 minutes. Whisk in the butter, season, and set aside keeping warm.

For the polenta, in a medium saucepan over medium heat, bring the milk to a boil. Add the commeal in a thin steady stream, while whisking constantly. Add the butter and simmer until smooth, about two minutes, making sure to stir occasionally with a wooden spoon. Remove from the heat, season, and set aside keeping warm.

To finish the raviolis, bring a saucepan of salted water to a boil. Add the raviolis and simmer until done. Remove from the heat, strain, and set aside keeping warm.

To finish the sauce, using an immersion blender, froth the sauce until foamy, add the crayfish meat, and set aside keeping warm.

To serve, spoon some crayfish, raviolis, and polenta onto the center of a plate. Spoon some crayfish sauce over the dish and garnish with basil.