Prep
20 min
Total
1 hr
Serves
4
INGREDIENTS
- 12 pieces large, shell pasta (cooked el Dante)
- 3 cups sliced mushrooms (oyster, button, shiitake)
- 2 tablespoons diced shallots
- 1 tablespoon diced garlic
- 1/2 cup ricotta
- 1/2 lemon juice and zest
- 2 tablespoons grated parmesan
- 1 splash olive oil
- To taste salt and pepper
Celeriac Purée
- 2 cups diced celeriac
- 1 cup milk
- 1 clove garlic
- 1 splash white wine
- To taste salt and pepper
METHOD
In a large sautée pan. Sweat garlic and shallots, add mushrooms and cook out the moisture. Remove from heat. Add cheese, lemon and season with salt and pepper. Stuff mixture into shells and bake at 375 in a greased pan.
In a medium sauce pot cook celeriac in milk with garlic and white wine. Once fork tender, blend until smooth. Season and let rest.
Place one dollop of puree on plate and top with three stuffed shells, garnish with herbs olive oil or a splash of pesto.
Special tools: immersion blender