Liquid Ravioli, Celeriac Crumble, Chicken, Parmesan and Tuffle Foam.

Liquid Ravioli, Celeriac Crumble, Chicken, Parmesan and Tuffle Foam.

Part of this dish came from leftovers, the other part inspiration from my travels. At Pollen Street Social I had a superb fish dish with celeriac crumble. I googled this and couldn’t find a recipe anywhere. So, I bought a celeriac, cut some nice symmetrical pieces from it and fondanted these. With the off cuts I proceeded to experiment. My thoughts led me down the path of what a sweet crumble is and what makes it crumbly. It certainly isn’t the sugar, that makes it sweet. This led me to believe, since celeriac is a dry vegetable I could blitz it, mix with equal quantities flour and butter and cook. Amazingly to my surprise it worked, seasoned with a bit of Maldon Sea Salt it was a superb texture to add to the dish. You can guess now that I’ll be making all sorts of strange crumbles now, I imagine it will work with any dry vegetable-parsnips, carrots etc.

My liquid raviolis come from leftover pasta sauce that was in the fridge. I wanted to have my raviolis so that once cut into, some sauce would come seeping out. I simply set the sauce with a gelatine leaf and filled the raviolis. The set sauce melts at about 38°c so perfect in this instance.[purerecipe]


  • 100g Strong Bread Flour
  • 3 Egg Yolks
  • Good Pinch Salt
  • Any of a tomato base. Pasta Sauce
  • 2 Gelatine Leaves
  • 1 Large Celeriac
  • 50g Butter
  • Few Sprigs Thyme
  • 300ml Chicken Stock
  • 2, Flattened Chicken Breasts
  • 5-6 Slices Parma Ham
  • Grain or any you like. Mustard
  • 150g Milk
  • 25g Parmesan
  • Few Drops Truffle Oil


  1. Follow this Pasta Masterclass to make up the dough. While it's resting in the fridge, soak the gelatine in cold water for 10mins. Squeeze dry, add to the pasta sauce and warm in a pan until it melts. Set aside in the fridge to set.
  2. Once it has set, roll out the pasta and fill with spoonfuls of the set sauce. Either fold a disc in half, or place a larger disc of pasta on top of a filled one to make a large ravioli.
  3. For the chicken, lay on top of parma ham, season with black pepper and spread mustard all over. Wrap tightly with cling film and place in fridge to solidify. 
  4. For the Parmesan Foam, melt some grated cheese into the milk. Bring to the boil, turn off the heat and let infuse. Add a few drops of truffle oil. Set aside.
  5. For the celeriac crumble, blitz leftovers in a processor and add half the quantity of celeriac in butter and flour. It should make a thick lump, looking like a roux. Place this in a pan over a medium heat and cook until it resembles breadcrumbs. You will need to stand over it and cook and stir until the correct consistency is reached.
  6. From the original celeriac you need to cut out some squares or rectangles about 1cm in depth. With these add them to a pan with the butter, thyme and garlic. Brown on one side and turn over. Add the chicken stock, cover and cook for 20mins. Transfer to oven to keep warm.
  7. For the chicken, brown on each side for 1 minute. Transfer to an oven set at 180°c for 10-12mins. Slice in to rounds.
  8. Have a large, well salted pan of water on the boil. Add the raviolis and cook for 3 minutes. This will not overcook the pasta, but ensure the filling is melted and warm.
  9. Heat the parmesan milk for 40secs in a microwave. With a milk frother or stick blender create some foam.
To plate, place the fondant celeriac on a plate. Carefully put one ravioli followed by a chicken round all the way over. Create lines of the crumble either side and spoon the foam over the top.


  1. Your raviolis look incredible. I have never used truffle oil and the foam looks intriguingly delicious. Excellent meal!

  2. I just enjoyed browsing around your site. Your gorgeous food appeals to me so much! I love everything I’ve seen here. 🙂

  3. Brilliant dish … brilliant photo. Great job.

  4. A few years ago I had a french onion pocket that used the same gelatin method, it was incredible. When you bit into the pocket, the liquid, now molten would burst out and then you would get the sweet caramelized onion and a little gruyère. What a lovely appetizer it was. Thanks for reminding me of the technique. I’ll have to give it another go sometime soon.
    I’m definitely intrigued by your celeriac crumble. That is one vegetable I cannot get enough of.

  5. Hi David!

    I am impressed by the sauce technique, I hadn’t thought of it before. Does the gelatin alter the taste, I am a bit picky with gelatin, since I dont like the taste if its too over powering. The foam looks incredible as well. Nice dish, I d be happy to try it out for myself.

    So you love goan curries it seems? They do taste great, right. 😉

    • Dave Crichton

      If you didn’t know it contained gelatine you would never guess. As long as the sauce has a deep flavour no one will know it has gelatine in it. Obviously don’t feed to a vegetarian.

      The Goans certainly know how to make a proper curry. Curry and kingfisher as the sun goes down, nice.

  6. A beautiful and inventive dish with the liquid ravioli. I had a small liquid beet one time as an amuse…such a fun idea.

  7. oh my goodness, what a clever blog! i’m loving looking through all the amazingly prepared + plated dishes you have made. beyond impressive!

    • Dave Crichton

      Thanks Amy, I try to think outside the box as best I can. Just wish my dishes were presented as perfectly as yours.

  8. That is really clever, what an interesting meal. Good interesting! I love how it’s laid out on the plate.

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