Sage Parsnip Ravioli with Beet and Turnip Carpaccio and Orange Vinaigrette

This appetizer combines the sweetness of parsnips, the aromas of sage, and the freshness of root vegetables in a presentation that is as elegant as it is flavorful. A recipe for 4 people created by Chef Philippe Laloux.

Ingredients

1. For the pasta

225 g durum wheat semolina
115 g whole wheat flour
6 egg yolks
1 pinch fine salt
1 drizzle olive oil

2. For the filling

450 g (1 lb) parsnips
2 sprigs fresh sage
75 g finely grated Parmesan cheese
Sea salt and freshly ground black pepper

3. For the garnish

2 cooked beets, still firm
2 small turnips
1 orange
1 teaspoon whole-grain mustard
Olive oil
A few drops of lemon juice
Sea salt and freshly ground black pepper

Preparation

1. The pasta

Ideally, prepare the pasta dough the day before.
Combine the flours, egg yolks, salt, and olive oil in a large bowl. Knead the mixture, gradually adding a little cold water if needed.
When the dough becomes smooth and no longer sticks to your hands, wrap it in plastic wrap and refrigerate for at least 2 hours. Overnight refrigeration will yield the best results.
Also the day before, roast the beets in the oven wrapped in aluminum foil. They should be tender while still retaining some firmness. Peel and set aside.

2. The filling

Cook the peeled and roughly chopped parsnips in lightly salted water until tender.
Drain and blend into a smooth purée.
Transfer to a bowl. Add the finely chopped sage leaves and grated Parmesan cheese. Mix well.
Return the mixture to a saucepan and cook over low heat, stirring with a spatula to remove excess moisture. The filling should be relatively firm.
Set aside at room temperature.

3. The ravioli

Roll the dough into very thin sheets.
Place small spoonfuls of filling onto one lightly moistened sheet of pasta.
Cover with a second sheet, taking care to remove any air pockets.
Cut out the ravioli and place them on a lightly floured tray or, ideally, on a food-safe mesh surface.

4. The carpaccio

Peel the turnips and slice them very thinly using a mandoline.
Proceed in the same way with the beets.
Using a round cutter, trim the slices to obtain uniform circles.
A few minutes before serving, place the beets and turnips together in a bowl so that the turnips take on a light pink color.
Add a drizzle of olive oil and a few drops of lemon juice.
Season with salt and pepper and toss gently.
Keep covered until ready to serve.

5. The orange vinaigrette

Squeeze the orange into a small saucepan.
Reduce the juice until almost completely evaporated.
Add the whole-grain mustard.
Remove from the heat and gradually whisk in 2 to 3 tablespoons of olive oil until a smooth vinaigrette is obtained.