White Bean Bouillon with Mascarpone Raviolini Recipe | James Beard Foundation

Ingredients

• 1/4 cup extra virgin olive oil
• 2 stalks celery, any tender leaves reserved, stalks peeled and chopped
• 1 medium white onion peeled and chopped
• 1 pound dried white beans (such as tarbais or navy beans)
• 2 sprigs sage
• 1/4 cup kosher salt
• 1 1/2 teaspoons freshly ground white pepper
• 30 to 36 Mascarpone Raviolini
• 1/4 cup hazelnuts, toasted and chopped
• 1 tablespoon hazelnut oil
• 1 teaspoon lemon juice Fleur de sel
• 6 celery leaves, chopped
• Shaved truffles (optional)