Remove the leaves from the celery stalk and chop the stalks into 2 cm pieces. Peel and dice the onion, crush the garlic and take the thyme leaves of the stems. In a large heavy based pot cook the celery, onion, garlic and thyme leaves in the butter until soft then add the flour and cook for 2 minutes, add the stock and tarragon and simmer for 20 minutes or until the celery is cooked and soft. Blend well until smooth add the cream and bring back to the boil season with the salt and pepper and serve.
2 cups plain flour
1 Tablespoon oil
2 cups pumpkin
½ cup shaved parmesan (1 up total recipe)
100 grams ricotta cheese
1 small clove garlic
Salt and pepper to season
1 egg (for egg wash)
60 grams butter
Salt and pepper
2 cloves garlic
2 Tablespoon sage
½ cup shaved parmesan
To make the ravioli; Dice pumpkin and roast for approximately 25 minutes in the oil, in a baking tray in a moderate oven (180 C). Cool and mix with the chopped basil, crushed garlic, chopped oregano, garlic, cheeses and a little salt and pepper.
Make the pasta by putting the flour in the food processor, or in a bowl, while blending add eggs to form firm dough. If the mix is wet knead more flour in on a floured bench. Then roll the pasta through the pasta machine up to number 5. Lay the sheets of pasta on the floured bench put teaspoon size balls of the mix, neatly, on one side of the pasta about 8 cm apart then brush the other side of the pasta with egg wash, fold over pressing around the mix, then cut with the ravioli cutter.
Cook for approximately 4 minutes in salted boiling water, (This can be done earlier, even the day before, and cooled, and rolled in a little oil, then the pasta reheated in boiling water when serving the dish).
To serve the dish: crush the garlic and shred the sage. Heat the butter in a large heavy base pan on a medium heat until the butter froths, sauté garlic and sage. Heat the ravioli for 1 minute in boiling water and toss through the ravioli and mussels and serve immediately topped with the parmesan.