Heart-shaped ravioli in a Prosecco sauce

Peel and cube the celeriac. Cook in the vegetable stock until very soft. Drain the stock, retaining 50 ml. Leave the celeriac to steam in the pan on the cooling hob. Finely mash the celeriac with a fork.

Finely grate the Emmentaler AOP. Mix with the sour cream and the cooled celeriac, and add salt and pepper to taste.

Roll out strips of pasta dough. Use a 10 cm heart-shaped cutter to cut out pieces of dough. Place a little of the filling in the centre of half the hearts. Coat the edges with water and seal with the remaining hearts. Place the ravioli on baking paper dusted with flour.

Reduce the vegetable stock you have set aside and the Prosecco by half. Add the single cream and leave to simmer until it starts to thicken, then add salt and pepper to taste.

Cook the ravioli in a large pan of salted simmering water for 3-4 minutes. Use a straining spoon to remove the ravioli from the water, drain off, and portion out onto the plates. Add the sauce and garnish with lightly crushed pink peppercorns and parsley.