Ravioli beef neck celeriac tarragon pangrattato

1. Sear the beef neck in a knob of butter and a splash of olive oil in a large high-sided pan.
2. Once browned on both sides, add the chopped vegetables and chili pepper (without seeds). Sauté until they begin to caramelize, then add the herbs. 

1. Braise the celeriac in a knob of butter until nicely cooked and deglaze with veal stock.
2. Let it cook for about 30 minutes.
3. Strain everything and season to taste. If necessary, reduce further.

1. Sprinkle the flour into a well on the table and mix in the eggs one by one.
2. Then add a splash of olive oil and knead well.
3. Let the dough rest under a damp towel for about 30 minutes.
4. Roll out the dough with a pasta machine or rolling pin to the desired thickness.
5. Cut the dough and fill it with the beef neck.

1. Cut the celeriac into equal cubes.
2. Put the tarragon sprigs with the chopped celeriac and the butter in a cooking bag and steam until done.
3. Remove the tarragon and set half aside, then fry this in a little olive oil.
4. Put the rest in the thermoblender and season with salt and pepper.

1. Put everything in the thermoblender and let it run for 20 minutes.
2. Let it drain in a cheesecloth.

Slice the fennel thinly on a mandoline and place it in ice water.

1. Grate the garlic.
2. Heat the oil in a pan and add the garlic and panko (if using old bread, crumble it).
3. When the panko is golden brown, add the fried onions.

1. Spoon a dollop of celeriac cream onto the plate and make a nice streak with it.
2. Coat the ravioli in the celeriac jus and place them at the edge of the celeriac cream.
3. Playfully spoon the sautéed celeriac cubes over the celeriac cream and drizzle some tarragon oil over the ravioli.
4. Arrange the fennel slices playfully between the ravioli.
5. As a finishing touch, sprinkle some pangrattato over the ravioli and optionally add some sprigs of chervil.