Mate with a Plate: Will Bezerra's celeriac and mascarpone ravioli

Long Lunch 26/03/2018
Photo: Will Bezerra

Will Bezerra, the head chef at Coco’s Cantina in Auckland joins Wendyl Nissen on The Long Lunch to share his culinary journey and talk about what’s good at the restaurant at the moment.

He also shares his recipe for Celeriac and Mascarpone Ravioli with Macadamia and Thyme butter.

Celeriac and Mascarpone Ravioli with Macadamia and Thyme butter

500g                       celeriac washed, skin on
1 ea                        brown onion, peeled and chopped, medium dice
150g                       salted butter
100g                       mascarpone
Salt and pepper
24                           sheets of wonton wrappers
1ea                         egg lightly beaten
50g                         Toasted Macadamia and lightly crushed
10g                         Thyme
1                              Lemon

Put whole celeriac (skin on) in a roasting tin with ½ cm of water in the bottom and cover with foil. Place in preheated oven at 200c for 40 minutes or until celeriac is tender. Pierce a fork in it, if it feels tender, the celeriac is cooked.

Be careful of the steam when opening the foil, open a little corner and allow some steam to come off. It can burn if you open it too quickly.

Whilst the celeriac is baking, cook onions in 50g of butter till translucent tender.

Check celeriac, allow it to cool down for 10 minutes or until it’s easy enough to handle. Peel off skin and chop celeriac into big chunks.

Drop the oven temperature to 160c. Toast your macadamias for about 10 minutes or until golden. Pull out of the oven and lightly crush them.

Blend celeriac and onions in a food processor to a chunky consistency. Not too smooth. Incorporate mascarpone and season thoroughly with salt and pepper. Note that as this is a ravioli filling, it needs to be seasoned heavier than normal. Allow mix to cool to room temp.

Place 12 sheets of wonton wrappers on a clean bench top. Place one tablespoon of celeriac mix in the centre of each wonton wrapper, brush the edges of each wrapper with egg, and then place another sheet of wonton wrappers on top to close.

Press the edges of your ravioli together, squeezing excess air out.

Have some salted water boiling to cook the ravioli. ¼ tablespoon per litre of water.

Drop ravioli in the pot one at a time, be careful not to overflow. Ravioli are ready when they start to float.

Get a frying pan, add 100g butter on high heat. When butter starts to foam and turn to a golden colour, squeeze lemon in the butter to stop it from burning. Add macadamias and thyme.

Toss the ravioli in the butter and serve immediately.

Listen to the full interview with Will Bezzera above. 

The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.